2 lb. stew beef, cubed
3 tbsp. olive oil
8 small-medium cloves garlic, chopped
1 bunch green onions, chopped
4 ripe Roma tomatoes, diced
4 ripe Hungarian peppers, diced, seeds removed
2 cups water
2 tbsp. Hungarian sweet paprika
1 tsp. garlic salt
dash freshly ground black pepper
dairy sour cream, for garnish

HASH BROWNS:

4 to 6 medium red potatoes, shredded
1 cup peanut oil (or other cooking oil)

Braise beef with olive oil in a Dutch oven or similar pot. On medium heat add garlic and onions and stir (save some green onion tops for a garnish). Add tomatoes and Hungarian peppers and stir. Add 2 cups water. Add paprika, garlic salt and black pepper, stir. Cover and simmer for about an hour stirring occasionally. Remove lid and cook down to a "gravy" consistency.

In a large frying pan on medium-high heat add peanut oil. Add shredded potato and cook raw potato pancake (hash browns) until slightly crispy.

Serve goulash on top of the potatoes with a dollop of dairy sour cream and chopped green onion sprinkled on top.

Makes about 4 servings. Substitute as needed.

Submitted by: Dee Emswiler