Farm Kitchen Goulash

Now, I know what you’re thinking. Pictures of cafeteria slop is filling your head: congealed lumps of pasta and hamburger and tomatoes, coated in thin cheese to hide what it really is: a pile of leftovers.

I am here to change your mind about goulash forever. Instead of being a catch-all of kitchen-scraps, this goulash is a medley of slow-cooked, real-food goodness.

On the Farm, Lamb is used, because that’s what we have. You can use whatever is plentiful at your house, as long as it’s meat and as long as it’s red.

And this is how you make it:

A half pound of bacon is set in a skillet to fry, after having been rough cut. Once all its goodness lies beside it, add chopped carrots, onions, and celery, a half cup of each, stirring all the while, until all is sizzling and fine. Here’s where and when you put in your lamb (meat) pieces. It should be rough cut, about the size and shape of a nickel. Stir it a bit and let cook until the meat shows signs of browning. To this add two tablespoons tomato paste, to soak up all that bacon’s fat. Now, the pan should be looking a bit dry. And what does one do with a dry pan? I don’t know about you, but when I’m a bit dry, I have a little wine, so using that train of thought, a bit is added here as well, about a glass of a dry white, or whatever you’re drinking. There, that should do it. At least for about fifteen minutes, when the pan will begin drying up a bit again. Add to this enough stock to cover–about three to four cups, depending on the size of your pan. The amount isn’t important–what is is that all is just covered in liquid. I use lamb stock, but go ahead and use beef or vegetable, if that’s what you’ve got. Rip a piece of tin foil to just fit the pan and set on top of the liquid. Cover the pan with a tight-fitting lid and set over the lowest heat you’ve got. If you have a wood stove going, now’s the time to use it. Place the covered skillet on a cooler spot on your stove and let it be.

This will cook for two hours, but you’ll need to check it every thirty minutes or so, stirring in a half-cup cream each time you do. Take a taste every now and then, seasoning with salt and pepper, if needed. Just make sure you cover it with the tin foil and the lid each time.

For the noodles, you can either use either spätzle (you can find the recipe here: https://thefarmerandhiswife.org/?s=oktoberfest ), or homemade noodles (you can find the recipe here: https://thefarmerandhiswife.org/2020/11/11/farm-kitchen-ravioli/) Only, instead of filling the noodles with ricotta to make ravioli, you cut the pasta into thick strips. The spätzle is remarkably easier (if you have a spätzle maker), so keep that in mind. But, whichever you choose, cook it right before the two hours is up, drain, and stir into the waiting sauce. Serve immediately. Enjoy.