Ah, Michigan in the spring. This week was day after day of 65 degree weather with full sun and, thanks to Daylight Savings Time, nice long lit evenings. We grilled. We lounged. We ate out at cafe sidewalks. We…did yardwork. It was beautiful. It was gorgeous. It was—short lived. Today’s forecast? Rain and a high of 44. Tomorrow? Gulp. Snow. Sigh.
So even though I’m positively itching (that might be the bug bites from the yardwork) to hop on the grilling bandwagon and get my yippy-ki-yay on, I went back to my cold-weather friend, the slowcooker, and decided to try a new recipe…for goulash.
Am I the only person who, when they hear the word “goulash,” immediately thinks of Gargamel from the Smurfs? No, you do it too? Ok, good. I’m not sure I’ve ever had a proper “goulash,” which is a stew usually made of beef, onions, vegetables, and paprika. Interestingly, Wikipedia tells me that the word stems from the Hungarian word for cattle herdsmen. Ha! It’s like Hungarian Cowboy Stew. Continue reading