Goulash by Frank

I just recently found out that my best friend, Georgette, asked my dad for his Hungarian Goulash recipe and he wrote it out for her. The picture above is that very special recipe of which I am grateful she kept and shared with me. His recipe calls for a crock pot, however, I made it stove top and just kept an eye on the water level.

The important ingredient in this one is the seasoning pack, which you can get at Cost Plus World Markets, if they are in your area.

My mom and dad use to make this meal throughout my childhood. When she made it my dad would talk about how he grew up eating this dish and how his family had a Hungarian lineage. In fact, he would speak of memories of his mom making Hungarian Goulash for him when he was young. Unfortunately, his mom died when he was nine-years-old so I never had the chance to meet her.

The picture below from the left, my dad, his mom, and his brother in 1936. Other picture below is my dad in me in San Diego 1998.

Ingredients:

Lean stew meat

Olive oil

2 cups water

2 yellow onions

Knorr’s Goulash seasoning pack

2 tsp paprika (hot flavor)

4 potatoes (peeled and diced)

Salt and pepper to taste

Egg noodles

Directions:

Cut stew meat into 2 inch pieces, salt and pepper and brown in olive oil.

Add all ingredients other than potatoes and simmer on the stove top for several hours, or use a crock pot.

During the last hour of simmer, place potatoes in pot and continue to simmer until potatoes are cooked through.

Serve over noodles.

Pollo Vesuvio

Translated to Vesuvius chicken in English, this dish was named after the volcano, Mount Vesuvius, which is near Naples. I was incredibly lucky to get to see this volcano when I went to Italy with my family in 2018.

This recipe is from my boyfriend’s recipe book. He is no fan of chicken but makes it for me. It is a flavorful and hearty dish. Made with love every time. Enjoy!

Ingredients:

Pearl onions

Frozen peas

Chicken thighs, skin on and bone-in

White wine

Yukon gold or russet potatoes (for russet, cut smaller as shown in the picture)

Salt and pepper

Thyme, chopped

Olive oil

Directions:

Preheat oven to 400F

Brown chicken in olive oil until skin is crisp, remove and set aside.

In same pan, add enough white wine to deglaze the pan then add potatoes and onions, cook until warm.

In oven safe pan add chicken and potato mix together, place in oven and cook for 35 minutes.

Remove and add peas and cook another 10 minutes.

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