Goulasch

4 lbs. beef, cut in bite-sized pieces

4 1/2 c. onions, sliced

1/2 c. oil

2 T paprika

2 T ketchup

1 T garlic powder

1 T marjoram

1 T caraway seeds

water

salt

flour

Heat the oil and saute onions and paprika in a large heavy pot for 5-10 minutes over med-low heat. Stir well and add ketchup and a little salt. Toss the beef with the garlic powder, marjoram and caraway seeds to coat the pieces then add to the pot.

Add water to cover and simmer gently, partially covered for 2-3 hours until the meat is tender. To thicken the gravy, sprinkle flour on top and stir in gently.

We also made a vegetarian version, halving this recipe and using one pound of various mushrooms instead of the beef. We only simmered that for one hour so that they wouldn't fall apart. Just wait a little longer before adding the water because the mushrooms will release plenty of liquid as they brown.

Thai Red Curry

2 cups coconut milk
2 Tbsp red curry paste
2 lb chicken breast, cubed in 1-in pieces
1/4 cup fish sauce
3 Tbsp sugar
1 cup canned bamboo shoots, in strips
1 cup cut baby corn
2 chopped Roma tomatoes
1 cup lychee
1 red bell pepper, sliced in strips
5 to 8 kaffir lime leaves
1/4 cup sweet basil leaves

Heat half the coconut milk and the red curry paste in a large saucepan or wok.  Heat to boiling and cook 2 minutes.

Add the chicken and continue stirring until just cooked.  Add the fish sauce, sugar, vegetables and reheat to boiling.

Add the remaining ingredients and heat just to boiling.  Remove from heat and serve over jasmine or basmati rice.