Stuffed peppers are a homey meal that can be adapted to fit most tastes. Choose either ground beef or turkey or make the dish vegetarian by substituting black or pinto beans for the meat. This dish is also an easy way to get extra nutrients, including vitamins A and C and folate, from the red bell pepper by using it as a vessel to hold the main course.
This is also an easy meal for one or two. Use leftover filling for a burrito or another meal.
— Jeanne Besser
This is my light version…
Hungarian goulash soup ingredients
For traditional goulash: 300g (10 1/2 oz) shank of beef
For traditional goulash: 500g (1 lb, 1 1/2 oz) peeled potatoes
(For vegetarian goulash: 1 kg (3 oz) peeled potatoes instead of meat)
30g (1 oz) lard (or other cooking fat, or vegetable oil, I use sunflower oil)
1 large onion, finely chopped
1/2 tsp powdered sweet Hungarian paprika (optionally 1/2 tsp hot Hungarian paprika powder instead) www.budapest-tourist-guide.com/hungarian-paprika.html
Salt to taste
1/2 tsp caraway seeds
1/2 tsp marjoram (optional)
3 or 4 black peppercorns
2 med. carrot
1 med. parsnip,
1 sweet Hungarian pepper (optionally 1 small hot pepper) www.everwilde.com/Hungarian-Sweet-Wax-Sweet-Pepper-Seeds….
1 bay leaf
1 cloves garlic, crushed
1 bunch of parsley (optional)
My light version means: I don’t use hot paprika and hot pepper, and put less sweet paprika powder to the soup, I don’t use lard, but sunflower oil (less oil), I put more vegetables in the soup. Traditional goulash soup is rather hot, more thick and fatty.
2 eggs , beaten
1 1/2 cups flour
1/2 cup water
Cube the meat (only for traditional goulash) and potatoes into 2cm (3/4 inch) pieces.
Stew the onion in lard over low heat until golden yellow (not brown).
Remove the pot from the heat, add the paprika, meat, salt and 1 1/5 liters (1 quart, 3 oz) of water.
Add the caraway seeds and peppercorns in a tea ball or small bag (for easy removal before serving)
Return to low heat and simmer.
After 30 minutes, add the carrots, garlic, leaf, parsnips and paprika peppers.
When the meat is nearly tender (around another 30 minutes), add the potatoes.
When every ingredient is tender, mix eggs, flour, water, to form a smooth batter for dumplings
Dip teaspoon in hot, boiling soup, scoop a teaspoon of batter and put in soup. It should just slide of the spoon. Keep dipping the spoon in the soup and scoop more batter until it runs out.
Cook 1 or 2 minutes or until the dumplings rise to the surface
This is a recipe I adapted from one I found in “Barefoot in Paris”. We had friends over for dinner so I served this Vegetable Tian and it was a HUGE hit. The veggies were perfectly roasted, the potatoes were nice and tender and the caramelized onions were sweet and…