Goulash Del Soul

2½ pounds of beef
chunk of bacon ends as big as a large fist
1-2 onions
liberal spoonful minced garlic from a jar
1/4 cup of Hungarian paprika
3 cans beef broth
1 t. caraway seed (optional)
½ head of cabbage, cut in 2" chunks (or more)
2 T. adobo sauce (from chipotle peppers)
8 oz. RBG sour cream


Sear the meat both sides on the grill, then cube into ½-1"
chunks. Dice the onion. Brown the bacon in a cast iron Dutch
oven. When it starts smelling good and exuding some liquid bacon
fat, add the onion and garlic, and sautee. (This should happen
while the beef is browning.) Add the beef to the Dutch oven, and
brown on high heat. Add the paprika, stir to coat, then add the
broth and simmer for a couple of hours until the meat is
approaching tender. Add adobo sauce (and diced chipotle
peppers), the caraway seed and any other secret ingredients,
then add the cabbage and continue cooking until the cabbage is
done. At the end, stir in the sour cream and add salt and pepper
to taste.

Serve over mashed potatoes, noodles or rice. This recipe is derived from "Joy Of
Cooking" and has been transcribed from memory. There may well be more spices. I used
brisket of beef the first time I made it. I think this is normally made with chuck
steak (pot roast ..).