Hungarian Goulash
The end of summer is always signaled by an abundance of tomatoes and peppers. Long after the glow of fresh, summery caprese salads and tomato tarts turns to common place acceptance comes the time that ones thoughts turn to heartier, more substantial menus.
Thankfully, this occurs while we’re still reaping the benefit of our April plantings. It’s the time of year where you’ve started to take for granted the pleasure of a freshly picked tomato eaten simply because it tastes so good, and you appreciate it so much.
I’ll be reading this entry in January and denying that I every took a fresh tomato for granted, by the way.
And so tonight, in an effort to use our tomatoes and peppers before they start to turn, we made Hungarian Goulash. For us, this is a pretty traditional sign that we’re beginning to accept the fact that fall is approaching… fast.
Hungarian Goulash and Cucumber Salad
Butter/Olive Oil
1 lb Top Round beef, sliced
1 large onion, sliced in rings
Assorted Peppers, chopped
Garlic, chopped
4 Tomatoes, peeled, seeded, chopped
Paprika - the amount depends on your desired spice level
Salt and pepper to taste
Beef stock
Flour/water mixture
Egg noodles, cooked
2 T. butter
Poppy Seeds
Heat butter and olive oil to coat pan. Add beef and brown. Add onions and cook til soft. Add peppers and sautee a few minutes. Add garlic til soft. Add tomatoes and paprika. Season with salt and pepper. Cover with beef stock and simmer for at least 3 hours.
Mix flour and water til blended. Bring goulash to a boil. Blend in flour mixture til sauce is gravy-like.
Serve over buttered noodles that have been sprinkled with poppy seeds.