Another Italian Dinner

Goulash is originated from Hungary, but made its way over to Germany, Austria, and the northern region of Italy.  Goulash is a spicy dish made of beef, onions, and paprika.  Its name comes from Hungarian gulyás (pronounced goo-yash), the word for a cattle herdsman.  I enjoyed goulash growing up in Germany.  My mom would make goulash occasionally and pour it over spatzla, an egg noodle pasta.  It is one of my favorite dishes.  And so my attempt to make it tonight and it turned out really good.  The meat was really tender since we left it on a low flame for three hours.  As a side dish, I made an orzo pasta salad with yellow peppers and peas.  Orzo is "barley" in Italian and is made of hard wheat semolina, though it looks like rice.  

Goulash

Ingredients:

2 1/2 lbs. stewing beef cut in 1" cubes

1/3 c. extra-virgin olive oil

3 medium white onions, sliced thinly

1 garlic clove, minced

2 bay leaves 

3 Tbsp. paprika

2 tsp. marjormam

2 tsp. cumin

1 1/2 c. canned plum tomatoes

zest from one lemon

salt to taste

3 chilies (optional)

Preparation:

1.  Slice the onions thinly and sauté them in oil until they are soft.  If they get too dry add a little water or good meat broth so they don't brown.

2.  Once the onions are ready, add the paprika and mix it in well.

3.  Then add meat, cumin, marjoram, lemon zest, bay leaves, garlic, a good healthy pinch of salt, and tomatoes.

4.  Cover and cook on low flame for 3-4 hours.  Mix occasionally to be sure meat doesn't stick or get too dry.  Salt to taste.  

5.  Serve and eat!

Makes about 5-6 servings.  

Orzo Salad

Ingredients:

3 c. hot cooked orzo (1 1/2 c. uncooked rice-shaped pasta)

1 c. frozen green peas, thawed

3/4 c. (3 oz.) crumbled feta cheese

1/4 c. chopped parsley

3 Tbsp. balsalmic vinegar

2 Tbsp.  extra-virgin olive oil

1/2 tsp. salt

1/4 tsp. black pepper

1 garlic clove, minced

Combine all ingredients in a large bowl and toss well to coat.  Cover bowl and chill for one hour.

Makes 6-8 servings.