Farmers’ Market 1-13-10

Food

Discussion

January 13, 2010

Stillwater NewsPress

STILLWATER — By Leah Aufill

President

We are open this Saturday (except if we have icy streets) from 10 a.m. to 1 p.m. inside Cowboy Mall at Hall of Fame and Monroe.

Produce available this week includes fresh herbs, lettuce and spinach. In addition to fresh produce, lamb, buffalo and beef will be available this week, along with cheese, breads, cinnamon rolls and scones.

Next week more produce will be available and the Santa Fe style food will be back.

Here is Don’s famous goulash recipe that he makes for the Boy Scouts on the Ouachita trek in March. He has been making this for more than 16 years for the boys, and they always look forward to getting back after their day of backpacking.

Goulash

1-1/2 pounds boneless pot roast of beef, chuck or blade, cut into 1-1/2-inch pieces

2 cups beef broth or bouillon

4 slices bacon, cut into 1/4-inch pieces

3 medium onions, chopped

4 medium size carrots, cut into 1/2-inch pieces

6 medium potatoes, quartered

1 tablespoon paprika

1 teaspoon salt

Freshly ground pepper

1/2 teaspoon dry marjoram or 1 teaspoon fresh

1/4 cup green pepper, chopped

3/4 cup dry white wine

1/2 cup water

1/4 cup flour

In large sauce pan, cook bacon until lightly brown. Remove bacon, then brown meat pieces in fat. Sprinkle paprika, salt, freshly ground pepper and marjoram over meat. Slowly pour meat broth and wine over meat. Bring to boil, reduce heat, cover and simmer for 2 hours or until meat is tender when pierced with a fork. Add potatoes and carrots for an additional 30 minute cooking time.

Remove meat and vegetables.

In jar, add water and flour and shake until mixture is well blended.

Skim off as much fat as possible. Add half flour mixture to sauce, stirring constantly. Bring to boil and gradually add remaining flour mixture. Continue to stir sauce. After final addition, cook an additional 3 to 5 minutes.

Place meat and vegetables back into pot and heat completely.

Serve in warm soup bowls. Add a dollop of sour cream and sprinkle a little paprika on top for color.

This always taste better as a left over.

Serve 6 to 8.

From the kitchen of Jacqui Savage, Jacqui’s Herbs Naturally.