The cover of the Tri-City Herald's Food & Wine section Dec. 31 will feature tasty appetizers for New Years. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Goulash Belleek Style
This recipe is from the Belleek Pottery Visitor Centre in Belleek, County, Fermanagh. Belleek, Ireland's oldest pottery, marked its 150th anniversary in 2007.
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1 to 2 tablespoons oil
1 large onion, chopped
1 pound beef (best cut), cubed
2 tablespoons flour
2 tablespoons tomato puree
1 14-ounce can chopped tomatoes
1 1/2 cups beef stock
1 bay leaf
1/2 teaspoon caraway seeds
1 red pepper, seeds removed and sliced
1 green pepper, seeds removed and sliced
10 ounces cream
2 tablespoons fresh parsley, chopped
cooked potatoes or rice
Preheat oven to 300 degrees. Put oil in a - medium-size heavy pan, and fry onion. Coat cubed meat with flour and add to onions, allowing meat to brown.
Add tomato puree, chopped tomatoes, beef stock and bay leaf. Mix together and pour into a casserole dish. Place in preheated oven and bake for 30 minutes. Add - caraway seeds and peppers, and bake for another 30 minutes.
Remove casserole from oven and allow it to cool about 5 minutes. Add cream, and sprinkle with parsley. Serve with potatoes or rice.
From: Ireland's Comfort Food & Touring Attractions by Viki Pidgeon which is available at www.irelandscomfortfood.com for $22.