http://www.freecookingrecipes.net/recipes/crock-pot-and-slow-cooker/h/hungarian-goulash.html
Hungarian Goulash
Category: Beef
Ingredients and Directions
3 lb Lean Beef Chuck
2 tb Butter
2 c Chopped Onion
1 Minced Garlic Clove
1 tb Paprika
2 1/2 ts Salt
1/2 ts Caraway Seeds
1/2 c Coca-Cola
1/4 c Red Wine
4 lg Tomatoes, Peeled, Chopped
3 tb Flour
Water Hot Cooked Noodles
Cut the beef into 1/2 inch cubes, discarding the bone and fat. In a Dutch oven, melt the butter and add the meat, stiring to brown on all sides. Remove the meat cubes as they brown. Saute the onion and garlic in the drippings until they are soft. Stirin the paprika, salt and caraway seeds; cook for 1 minute.
Stir in the meat, Coca-Cola, wine and tomatoes. Cover tightly and simmer for about 1-1/2 hours or until the meat is fork tender.
In a bowl, blend the flour with a little water to make a smooth paste; stir into goulash. Serve with hot noodles.
From: “International Cooking with Coca-Cola”, a give away pamphlet from The Coca-Cola Company, 1981.
Thanks, Granny!
I just found a HUGE Zucchini in my garden...there are always one or two I miss, even though I pick nearly every day.
So, tonight’s supper will be Stuffed Zucchini, ‘An Oldie But Goodie.’
1 pound (or less) Ground meat (I’ll use venison)
Other chopped up zucchini
Chopped tomatoes (canned or fresh)
Tomato sauce or spaghetti sauce or salsa
Mushrooms (fresh or canned)
Spices (Italian mix works best)
Onion, chopped
Garlic
Leftover rice
Leftover bacon
Shredded cheese
Bread crumbs or torn up bread
...just about anything you want to use up and stuff in there!
Cut the (large) zucchini into quarters and scoop out the seeds in the middle, making stuffable “boats.”
At this point, some people steam the zucchini boats to soften them up. I do this if the zucchini is the size of a baseball bat, otherwise, I don’t bother.
Brown meat with onion and garlic to taste and cool a bit. Add the meat in a large bowl to your selection of other ingredients. (I like to add cheese in the mix as a binder, though torn up bread does the trick, too.) Stuff the boats and top with extra sauce/salsa if desired. (If you end up with more stuffing, put it in the freezer. Use it up next time you find a big zucchini, or make stuffed tomatoes when you have a glut of them. It’s easy to make too much stuffing; I always do!)
Put about a 1/2 to 3/4-inch of water in a baking pan and set the zucchinis in that. (The water keeps them moist.) If they’re too wobbly, you can add a baking rack to the pan so they have a more stable way to sit, or poke a toothpick in either side of them for stability. Bake at 350 degrees for 45 minutes to an hour; test with a fork poked into the zucchini; when it slides in easily, they’re done. Add shredded cheese near the end of baking, or add it when they come out of the oven while still hot.
Serve with homemade bread and a glass of milk or iced tea and you have yourself a great meal from leftovers and an out-of-control zucchini. :)