Here’s a fall dish that will warm you up with heat, spice and some love on a plate.
Ingredients – goulash
2 large, sweet onions
1 tsp tomato paste
2 ½ lb chuck roast cut into 2” cubes
1 TB caraway seeds
1 TB hot Hungarian paprika (found in 5 oz tins)
2 TB sweet Hungarian paprika (also in tins)
1 tsp minced garlic
2 tsp sea salt
1 carton 26 oz(preferably organic) beef stock
Preheat oven to 250 degrees F.
Slice onions thinly and place in a large oven-safe pot over medium heat. Put an oven-safe lid on it and let simmer for 30-40 minutes, until soft and caramelizing. Add tomato paste, let simmer for a couple of minutes. Then add meat and all other ingredients. Stir to combine. Bring to a boil, then place in oven for 2 ½ hours or until meat is tender. While it is cooking, make the pancakes below. When meat is tender, remove the meat to a warmed bowl while you reduce the liquid in the pot to 2 cups. Serve meat and sauce over the pancakes.
Ingredients – pumpkin pancakes
4 oz all-purpose flour
½ TB baking powder
¼ tsp salt
¼ tsp allspice
¼ tsp cinnamon
1 large egg, beaten
8 oz pumpkin puree
1/3 cup half and half
cooking spray and butter for griddle
In a mixing bowl, scale flour, add other dry ingredients and stir with a whisk to “sift”. Add the rest of the ingredients and stir until just combined. Spray a griddle or frying pan with cooking spray, heat to medium high and add a small pat of butter to the pan or griddle. Add enough batter to make a pancake 4” in diameter. Flip when golden, remove when the other side is golden. Serve pancakes under the goulash for a special treat.