Seeded Russet Water as needed

Seeded Russet Water as needed

Ingredients:
1 green bell pepper, seeded and diced
4 large russet potatoes, diced
2 tablespoons sour cream, plus more for serving

Directions:
1. Add the bacon to a 6- to 8-quart stewing pot; fry over medium heat until the fat is
rendered, then discard the bacon slices. Sauté the onion in the bacon fat and olive
oil until the onion is transparent. Add the beef; sauté with the onions about 10
minutes, or until the meat is browned. Stir in the garlic and caraway seeds and
sauté for 1 more minute.
2. Remove the pot from the heat and quickly stir in the paprika. Add the beef broth;
if needed, add enough water to cover the meat. Cover and simmer over low heat
for 11⁄ hours.
2
3. Add the can of tomatoes with juice and green pepper. Add more water, if needed
to cover the beef. Cover and simmer for 1 more hour, or until the meat is tender.
Add the potatoes; cover and cook for an additional 30 minutes, or until the
potatoes are fork-tender. Stir the 2 tablespoons of sour cream into the goulash.
Serve with additional sour cream on the side if desired.
Cucumber Salad
Thinly slice 2 cucumbers; put the slices in a bowl and sprinkle with salt. Let
rest for 30 minutes. Drain off the excess moisture and add a small, thinly
sliced yellow onion; 1 or 2 tablespoons dry white wine or cider vinegar; 1⁄
4
cup heavy or sour cream; 2 teaspoons granulated sugar; 1⁄ teaspoon sweet
8
paprika; a pinch of dried or fresh dill; and freshly ground black pepper to
taste. Mix well, cover, and refrigerate until ready to serve.
MOROCCAN LAMB STEW
Preserved lemon and orange blossom water are available at Middle Eastern
markets or from specialty spice shops, like the Spice House
( They add the authentic flavors to this dish, which is
traditionally served with couscous.
Yields 6 servings