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RECIPE(S) OF THE WEEK
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Goulash
1 lb. stew beef, cut into pieces the size
of the end of your thumb
3 T. paprika
1 T. seasoned salt
3 T. olive oil
1 medium onion, large dice
1 T. paprika
6 cloves garlic, sliced
1 C. beef broth
1 russet potato, peeled and diced small
Toss the stew beef with the 3 tablespoons of paprika and the seasoned salt. Heat the oil in a heavy gauge pot, add the seasoned beef and cook until the meat is rich in color and begins to release it's own juices. Toss the onion cuts with the single tablespoon of paprika and add to the beef. Toss and cook until the onion begins to get limp. Add the garlic, mix it up, then pour in the broth. Bring it all to a boil, lower to a simmer, cover and cook about an hour, stirring occassionally. Add the potato, stir it up, cover and simmer another 25-30 minutes. Serve with a great mixed salad.
Serves 2-4
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