Goulash

3 lb chuck roast well trimmed and cut into cubes

Extra virgin olive oil

1 red bell pepper chopped

2 smallish yellow onions chopped or one large

3 Tbs Sweet Hungarian paprika

1 tsp Hot Hungarian paprika

1/2 tsp caraway seed

2 bay leaves

2 carrots chopped

2 celery ribs chopped

3 cups beef broth

2 cups water

Salt & pepper

Using a Dutch oven or large pot, over a high heat warm the oil. Season the meat with salt and brown in batches. Reduce heat to medium high and cook the onion and bell pepper until they start to soften. Return meat to pan. Add paprika, caraway seed and bay leaves. Stir, being careful to not burn the paprika. Add beef broth and water and bring to a boil. Reduce heat to a simmer and cook, partially covered, for 1 hour. Skim off the fat as necessary.

After an hour, add the carrots and celery and continue cooking, uncovered for another hour or so. When done the beef should be very tender and the broth thickened but still slightly runny. Adjust seasoning if necessary. Serve over egg noodles or for a twist try serving over speichel.