Goulash

No kidding. Baking AND making goulash, but Ada's been asking for it since Halloween. I make it every Halloween for dinner. She thinks it's a riot because it's called goulash. Get it? GHOULash. Yeah, I know. Anyway, tonight was the only night that was even remotely close to goulash weather for May, so here it is. This recipe comes from A Well Seasoned Appetite by Molly O'Neill. If you like to cook in season, as I do, I recommend this book. The resources and recipes are endless, and it allows you to take advantage of all the delicious vegetables that each season has to offer, without, of course, wondering what the heck you'll do with them. I like to serve the goulash over noodles.

You need:
2 tsp. unsalted butter
1 medium onions, thinly sliced
2 tbsp. sweet Hungarian paprika
1 tsp. caraway seeds
1 # stew beef, ground beef, or ground turkey (I use the ground turkey)
1/4 cup. all purpose flour (ONLY if you are using the stew beef)
2 c. beef broth
1 tbsp. fresh lemon juice
2 tsp. kosher salt
1/4 tsp. pepper


Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook one minute more. IF you are using the stew beef, toss with flour to coat well and add to the onion mixture. If you are using the ground beef or turkey, simply add to the onion mixture. Cook for 2 minutes. Add 1/2 c. broth, stirring and scraping the bottom of the pout. Gradually stir in the remaining broth. Bring to a slow simmer. Cover and cook, skimming the broth from time to time, until the beef is tender, about 1 1/2 hours. Stir in the lemon juce, salt, and pepper and serve.