Winter Warm-up!

December 3, 2013

The rich flavor of goulash is enhanced with high quality produce. Many Israeli cities have an open air market (shuk) where excellent fresh produce, herbs, and spices are available.

“In the Talmudic period, meat was regarded as the diet of the rich. It never appeared on the daily menu. Instead, it was saved for festive occasions and holidays. Since meat was associated with joy, it was served every Sabbath. With Israelis rooted to so many countries around the globe, numerous meat recipes abound.  Goulash, a popular Hungarian meat course, is loved by all, and Israel boasts many variations.”

Hungarian Meat Goulash

3 lbs. (1,350 g) cubed beef
2 tbsp. all-purpose flour
3 tbsp. oil
2 large chopped onions
5 crushed garlic cloves
½ cubed green pepper
½ cubed red pepper
1 small carrot peeled and sliced
3 diced tomatoes
1 ½ cups tomato sauce or juice
1 bay leaf
Salt and pepper to taste
1 ½ tsp. paprika
1 cup beef broth (can or cube)

Preparation:
• Roll beef in flour and fry in oil on all sides until brown. Remove from pan.
• In the same oil gently fry onions and garlic, 10 minutes stirring often, until they are very soft. Add peppers, carrot and tomatoes.
• Return meat to pan. Add tomato sauce, seasonings and stock. Cover and cook gently over a very low flame until soft, for at least 1 to 1 ½ hours. Remove bay leaf.
• Serve on a bed of rice. Optionally, mix peas into rice.
• 6–8 servings

Recipe and quote from The Melting Pot, A Quick and Easy Blend of Israeli Cuisine by Tami Lehman-Wilzig and Miriam Blum
 

Source: By Joanne Gosselin, BFP Staff Writer

Photo Credit: a9photo/www.shutterstock.com