GOULASH: Native to Hungary. A stew made with beef or other meat and vegetables, flavored with paprika, served over noodles or with potatoes. In Europe you can find this dish served in gas stations and cafes, as well as elegant hotels. One of the best places to serve it is on a cool day in the sukkah. Served with a lot of potatoes, you will be amazed at how much the family will eat.

Hungarian Goulash

3 tbsps. Oil
1 onion, chopped
1 1/2 tsps. caraway seeds
1 lb. beef shoulder, fat trimmed, cut into 1 1/2- in. pieces
3 tbsps. sweet paprika
10 cups beef broth
1 12-oz. potato, peeled, cut into 1-in. pieces
1 parsnip, peeled, chopped
1 carrot, peeled, chopped
3 garlic cloves, minced
2 tomatoes, chopped
1 celery stalk, chopped
1 green bell pepper, sliced
1/2 cup finely chopped parsley

Heat oil in heavy large pot over medium heat. Add onion and caraway seeds and saute until onion begins to soften, about 8 minutes. Add beef and paprika; saute until meat is brown on all sides, about 15 minutes. Add broth. Bring to boil, scraping up browned bits at bottom of pot. Reduce heat to low; simmer until meat is just tender, about 40 minutes.

Stir potato, parsnip, carrot and garlic into soup. Simmer until vegetables are tender, about 15 minutes. Stir in tomatoes, celery, and bell pepper. Simmer until vegetables and meat are very tender, about 15 minutes longer. Cool slightly.

Stir in parsley. Season soup to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly; chill uncovered until cold, then cover and refrigerate. Bring to simmer before serving.

Hearty Goulash

3 lbs. boneless chck, trimmed and cut into 1/2-in. cubes
2 tbsps. vegetable oil
4 medium onions (about 1 1/2 lbs.), chopped fine
3 garlic cloves, minced
3 tbsps. paprika
1 1/2 tsps. caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 tsp. salt
2 red bell peppers, chopped fine
4 large russet (baking) potatoes (about 2 1/2 lbs.)

In an 8-quart heavy pot, place meet in oil, cook small batches over high heat, transferring it as browned with slotted spoon to bowl.

Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, and meat and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.

Peel potatoes and cut into 1/2-in. pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

Goulash (Pareve/No Meat)

2 lbs. dry textured soy (like meat)
3 onions, cubed
3 peppers, cubed
2 lbs. potatoes, cubed
7 carrots, cubed
1/2 cup oil

SAUCE

3 tbsps. Paprika
1 tbsp. white pepper
1 tbsp. soup mix
3 tbsps. dry red wine
3 tbsps. Kosher Worcestershire sauce
3 tbsps. Ketchup
1 tsp. sugar
1 tsp. salt

Place textured soy in hot water 20-30 minutes, drain. Fry onion and pepper until soft. Add soy, stir 2 minutes. Add potatoes and carrots, fry and stir 3 minutes. Mix all ingredients for the sauce together. Add sauce, lower flame. Cook for 20 minutes or until potatoes are soft. Stir regularly. Serve hot.