A Meat and Potatoes Man

             My father was of the school of thought that a real meal consisted of soup, salad and a main course. A real meat and potatoes man, there were certain things that just didn't count as dinner. If it didn't require a knife and fork, it was not considered a meal. Pizza, tacos, and hamburgers were unknown in my house as a child. (Not that I was deprived of these kid favorites, there were plenty of sleep-overs and pizza parties at friends homes.) An exception to the rule were his favorite foods: the gulashes of his childhood in Czechoslovakia. There are many versions in many cookbooks, but these are truly authentic, eastern European dishes, just the way my grandmother used to make. Simple and hearty, both are still family favorites, even though Dad has been gone for many years.

            These are the basics for the meat gulash. If you like a lot of heat, add a dried chili pepper or two. If you prefer mild, omit it.  We raised sheep, and Dad hunted deer and elk, so the meat of choice was seldom beef.  Even the gamiest of game is succulent and tender when done this way.  Mom used to serve it with a hearty rye bread, topped with garlic butter, and fruit.

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Lad's Gulash                 Just like Dad used to make

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1 lb. Beef, venison or lamb, cut into 1-inch cubes

1 large onion, chopped

Flour

Salt, pepper, paprika

Bacon drippings, oil, or butter

1 quart beef stock or water

Whole, dried chili pepper (optional)

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Season the meat with salt, pepper and paprika. Heat the bacon drippings in a heavy pan. Cook the onion until golden. Sprinkle with paprika.

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Add the meat and cook until it browns on all sides. Sprinkle with flour and continue to cook, stirring constantly to prevent sticking. When the flour starts to brown, pour in just enough liquid to cover everything. Stir well, scraping the bottom to loosen any bits. Add chili pepper(s) if using.

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Reduce heat, cover and simmer, stirring occasionally, until meat is tender, 1 hour or longer. The gravy will thicken as it simmers. Add extra liquid as needed. Adjust seasoning to taste. Remove chili pepper before serving.

 

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Although traditionally made with russet potatoes, this can be a little starchy if they cook too long. Using a waxy type spud, like reds or Yukon golds, helps with that.

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Sausage & Potatoes       A simple "old country" peasant dish

About 4-6 servings

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1 lb. kielbasa style lean smoked sausage

6 medium russet potatoes

½ cup chopped onion

2 tbsp. butter or oil

2 tbsp. flour

4-6 cups broth or water

2 tsp. sweet paprika

salt, pepper

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Peel potatoes and cut into uniform chunks. Slice sausage into bite size pieces.

Saute onion in butter until golden brown. Add potatoes and season with salt and pepper. Sprinkle with flour and stir to coat. Pour in water or broth to cover and stir well. Bring to a boil. Reduce heat and simmer about 15 minutes until potatoes are fork tender.

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Stir in sausage slices and paprika. Mixture should be fairly thick and reddish brown. Cook a few more minutes until sausage is hot.

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Serve with a crisp green salad or fresh fruit.