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Renegade Chef: North Woods Goulash

Serves 8-10

(This recipe doesn’t call for noodles, but Grandma Bowen has been feeding my kids goulash with noodles all their lives. Gotta use up the macaroni! Thanks to John Z., former owner of Manhattan Beach Lodge and Bites Grill and Bar, for the following culinary chemistry.)

1 pound elbow macaroni, cooked al dente

1/2 pound bacon, diced

2 pounds round steak, cubed

1/2 cup flour

1/2 tablespoon salt

1/2 teaspoon white pepper

1/2 teaspoon caraway seeds

1 cup chopped onion

1 tablespoon minced fresh garlic

1 cup chopped celery

1 cup diced carrot

1 cup diced bell pepper

1 cup tomato paste

2 cans diced tomatoes

2 cups beef stock

3/4 teaspoon caraway seeds

Cook bacon in a large soup pot over low heat until barely cooked. Toss the cubed beef with the mixture of flour, salt, pepper and caraway seeds.

Increase heat and add the prepared beef cubes to the rendered bacon. Stir and brown meat, approximately 2 minutes. Add the onions, garlic, celery, carrot and peppers and sauté for about 3 minutes.

Add the beef stock, tomato paste, diced tomatoes and seasonings. Bring the mixture to a slow boil, reduce heat and simmer about 1 hour or until beef is tender. Stir in the cooked macaroni and call it a day.