In the beginning

There was me and a stove. I had no clue what to do with it. Sure I took home-ec class in middle school... but really didn't learn much except how to make peanut butter cookies.  I could make a mean chocolate chip cookie, but I wouldn't be able to do it with out my Toll-House semi-chocolate chips bag.

I have to say that my main inspiration was my husband. He grew up with a mom who cooked everything. Sure, I did too... but I never paid attention to how she made anything. Heck, Scooby-Doo was on. Nothing could drag me away from the next mystery. So here we have all these copies of the recipes that my husbands mom used. I didn't know what mashed garlic was or how to lard meat. I mean really? Can't we use layman's terms here? So for my first none frozen meal that I attempted was goulash. Yes... goulash. It sounds god awful, but man.. once I mastered it... the meat is tender and it is so flavorful. My first go around with this... I just dumped in the beef tips and over watered everything. It was bland and just pain icky. Now I am at a point where I can make it without the recipe. I never thought I could get to that point. Goulash is one of these dishes that people like it different ways. Some like meat, some like pork or chicken even. So if you choose to follow this blog, I will post recipes every couple of days that I have mastered, or will be attempting to master :D Who knows if I will grab a single person, but why not give it a try, right? Enjoy

From The Czechoslovak Cookbook by Joza Brizova

2lbs beef (I used Beef for Stew)
1/4 Cup Lard (butter works)
1 Large Onion, Chopped
1/4 tsp paprika (I used probably about 1 tsp.. sometimes more)
dash of pepper
pinch of marjoram
salt to taste
1 cloved garlic, mashed (I use more... depends on taste)
1 Tablesppon Flour
2 Cups water

Fry onion in lard until yellow; add paprika and meat; brown. Add seasonings; pour 1/2 cup water. Cover, and simmer until tender, adding more water as it evaporates. When meat is done, uncover it, and let all the water evaporate. Dust with flour; stir until brown. Add 1 cup more water; simmer for 10 to 15 minutes longer. Serves 4 to 6