This is a family favorite passed down from Pete's mother Maria, and is one of those cold day comfort foods. I like making a big pot of it and freezing half since it makes enough for 8. We usually couple it with bowtie or egg noodles and a refreshing cucumber salad. It has a slight kick to it but nothing to shy away from. I'm not a fan of hot, so I like that the salad mellows it even further.
It's also one of those recipes I like because the most laborous part is in the beginning and during naptime. The chopping and browning takes me about 30 minutes, then it's simmer, simmer, simmer for 2 hours.
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INGREDIENTS:
2 lbs. pork or beef for stew, cut into 1” cubes
2 med. onions, chopped
1 clove garlic, minced
¼ c. veg. oil
1-6 oz. can tomato paste
2 c. water
2 tsp. caraway seed
2 tsp. paprika
1 Tbsp. flour
salt and pepper to taste
2 red (or green) peppers, cut into strips
1 tsp. crushed hot red pepper
2 tomatoes, chopped
DIRECTIONS:
1. Toss meat w/flour & fry quickly in hot oil until mostly browned; put in 8 qt. stock pot.
2. Fry onions in pan until golden color and add to pot along with all ingredients up to salt & pepper.
3. Bring to a boil, then reduce heat to med/low and simmer COVERED for 2 hours.
4. Add both peppers and tomatoes and simmer for another ½ hour.
5. Adjust seasoning if needed and serve over medium egg noodles or bowties.
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INGREDIENTS:
2-3 cucumbers
¼ c. Hellman’s Light mayonnaise
½ c. +/- sour cream
1-2 tsp. salt
¼ tsp. pepper
dill, optional
DIRECTIONS:
1. Peel and thinly slice cucumbers. Layer in mixing bowl, salting each layer.
2. Let cucumbers release their juice at room temperature for about 10 minutes. Then mix with mayo, sour cream and pepper. Let stand for 5 more minutes.
3. Stir one more time (creamy juice should appear thin and well-incorporated) then pour into serving dish and sprinkle lightly with dill.
(Serves 4)
***This is a very liquid salad so you may want to provide small bowls.
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