Goulash

I love the word Goulash. It goes well with the house, although we don't really have ghouls - its ghosts that we have. We used to make this Hungarian dish for the boys: the Paisley Rotary Club. This group of dedicated businessmen would gather every Tuesday evening to plan their upcoming events and fundraisers.

Their group consisted of farmers, entrepreneurs, veterinarians and those who did it all. No matter what the occupation they all arrived with healthy appetites. Goulash was a real crowd-pleaser. The boy's favourite tea was Angels' Dream (yes, I forbade coffee and made them drink tea). Their favourite dessert was chocolate strawberry cream puffs, although one individual would always insist on bread pudding. Oddly, the same gentleman would need to put pepper and hot sauce on everything!

• 7 lbs cubed beef
• 7 shakes Worcestershire sauce
• 1/8 cup marjoram
• 1/2 cup caraway seeds
• 1 zest of lemon
• 1/2 cup paprika
• 1 lb butter
• 7 garlic cloves
• 1 can of tomato paste
• 7 large cooking onions
• 7 cups of water
• 3 bell peppers, red and green
• 2 lbs mushrooms, sliced

1. Sauté onions and butter in a large pan until caramelized.
2. Add mushrooms and sauté until browning at the edges.
3. Place beef in a large roasting pan with spices and Worcestershire sauce.
4. Cook meat mixture at 425 F for about 15 minutes. This will sear the meat and spices.
5. Add onion and mushroom mixture to meat in the roasting pan.
6. Cook slowly for several hours in 325 F oven. The meat should be tender and falling apart.
7. Serve piping hot on top of mashed or whipped potatoes.