Before we know it, we will be changing the clocks.. The good news is that in the morning when I walk, I will not have to wait until 7 a.m. for the sky to lighten.. the bad news is that when I leave the office in Teaneck, it will be depressingly dark by 5 p.m. Oh well.. I will just have to go with the flow and adjust. I found an amazing recipe for Hungarian Goulash. I loved this as a child. I guess in today’s standard (STANDARD??) this would be considered comfort food. The next time I make this, I am going to try it in the crock pot, adding the vegetables for the last hour.
1 large white onion, sliced
1 large sweet red pepper, sliced
3 large tomatoes, diced
2 stalks celery, finely sliced
4 large carrots, sliced
4 garlic cloves, minced
3 pounds lean cubed beef or veal
2 teaspoons cornstarch or flour
1 pound wide noodles
paprika, salt, and pepper to taste
Brown beef or veal in a skillet with a small amount of oil, cook on all sides, and drain. Set it aside. In the same pan, sautÃ© onion until golden, celery until translucent, and the red pepper and garlic. Add tomato last, then beef, carrots, paprika, salt, and pepper. Spoon out about 1/2 cup of broth from this mixture and set aside. In a little while, dissolve flour in the broth. Add to the goulash and simmer on a very low flame until the meat is tender. Cook the noodles according to package directions and then serve the goulash on top.