Its Just Plain Tasty

Tomorrow begins my favorite season, hands-down - Fall. Fall and I get along famously. Apples, cider, pumpkin bread, stew, squash, leaves, and weather that's still warm enough to grill, but its okay if you're drinking hot chocolate at the same time that you're flipping burgers. But if you are in the mood for something a little more "stick-to-your-ribs" this is a good one. We got a wok for a wedding present and while the wok is great, another fantastic part of present for me was a batch of new recipes to go with it.

And I'll just say that there isn't a lot I would change about it! You can play with it a little bit to fit whatever you have in the house (green bell pepper, chicken stock, pasta, you get the idea). This is exactly how I made it with the exception of partially freezin the beef. I was so proud of myself for remembering to take the meat out of the freezer to thaw that I didn't have the heart to break it to myself that I hadn't followed the recipe correctly. So I just cut it raw and everyone lived happily ever after!

If you want a little more heat, or if your paprika is a little old and lacking in zip, a few drops of hot sauce are a welcome addition. (But still put the paprika in because it makes the sauce pretty.)


Hungarian Goulash
From Aunt Arlene Dyk

Ingredients
1 1/4 pound round steak
1/4 cup margarine
2 large onions, chopped
1 red bell pepper,chopped
1-7oz can diced tomatoes, undrained
3/4 cup beef broth
3 Tbsp. paprika
1 tsp. salt
3/4 cup sour cream
3 Tbsp. flour
Cooked egg noodles

Directions
Partially freeze beef, then slice across the grain into bite-sized strips. In a wok or large sauté pan, melt butter, and half of the beef, and cook until brown. Remove and repeat with the other half of the beef.

Sauté onions and peppers until tender; return beef back into pan. Stir in tomatoes, broth, paprika, and salt.

Cover and simmer 15 minutes until beef is tender.

In a bowl, blend together sour cream and flour. Add 1 cup of sauce from the pan to sour cream mixture. Blend sour cream mixture to the pan; cook and stir until thick and bubbly. Serve over noodles.

Serves 4