GOULASH:
In a large heavy
ogether then stir into the goulash. Simmer for a further 2
Heat oil in a Dutch oven, add pork and saute over high heat for 4-5 mins, turning. Remove pork from pan and set aside. Reduce heat then add onion and 3/4 of the thyme. Add tomato paste and cook for 1-2 mins. Add flour then deglaze pan with wine. Add stock, bay leaves, pork and lima beans, cover and simmer for 1 hour. Add carrots and cook for another 30 mins.
Prepare pasta according to package instructions then drain. Season goulash and remove bay leaves. Divide pappardelle and goulash between 4 bowls. Sprinkle with remaining thyme. Serve.
eef in batches, until browned all over. Remove with a slotted
pices and slowly work it all into a thick dough.
f a colander directly into goulash. Stir to separate spaetzle. Return
ooking, turning to brown on all sides.
Remove beef to
teaspoon of the salt, all the paprika, and the oregano
our.
Sprinkle flour over goulash and add remaining 3/4
olden brown. Return shallots and all lamb pieces back into the
not just stirring around until all the pink is gone; it
nd cook until browned. Return all beef and any remaining flour
ver medium heat, stirring until all of the liquid the mushrooms
orrect. Please do use it all. If you cannot use the
aute until evenly browned on all sides.
Add the onions
he boiling water. Repeat until all the dough is used. Once
In Dutch oven or large saucepan, heat oil and brown beef.
Add soup mix and paprika blended with tomatoes.
Simmer covered, stirring occasionally, 1 1/2 hours or until beef is tender.
Stir in flour and salt blended with water.
Bring to a boil, then simmer, stirring constantly until sauce is thickened, about 5 minutes.
Meanwhile, cook noodles according to package directions. To serve, arrange goulash over noodles.
Makes about 6 servings.
etting 30 minutes.
Serve goulash over noodles.
eef cubes. Brown slowly until all cubes are nicely browned.
Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.