Main Dishes

Caraway Goulash (Kummelfleisch)
1 1/2 lbs. lean beef
1 onion
a few cloves
vinegar
1/2 tsp. caraway seeds
1/2 tsp. paprika
salt
water
Stick the cloves into the peeled onion. Cut the beef into smallish pieces. Put the beef, onion, caraway and paprika into a heavy pan with enough water to cover. Add a little vinegar and salt. Simmer until meat is tender. Serve with noodles or macaroni. Makes 3-4 servings.
— Anne Vidaver

Hungarian Goulash (Ungarisches Gulasch)
1 1/2 lbs. lean beef
5 onions
1 clove garlic, crushed
2 cups stock or soup
1 Tbsp. paprika
a few caraway seeds
1 Tbsp. butter

Cut the meat into 1 in. cubes. Melt butter in heavy pan. Slice the onions and cook in butter until golden brown. Add the meat, garlic, paprika and
caraway seeds. Season with salt and pepper. Cover and cook until meat is slightly browned. Then pour stock or soup over and simmer about 1 1/2
hrs. Serve with dumplings, noodles or macaroni. Makes 4 servings.
— Anne Vidaver

Cider-Glazed Pork Chops
6 center cut pork chops
Salt and pepper
2 Tablespoons oil
1 Tablespoon butter
1/3 cup apple cider vinegar
1/2 cup brown sugar
3/4 cup apple cider or juice
1 Tablespoon soy sauce
1 Tablespoon Dijon or spicy brown mustard
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
Pinch of cayenne pepper (optional)

Melt butter in oil in a heavy pan with lid. Sprinkle chops with salt and pepper. Brown well on each side. While chops are browning, mix the remaining ingredients in a bowl for the glaze. When chops are brown, pour the glaze over and turn chops to coat. Cover and simmer for 20-30 minutes on low until chops are tender and glaze has thickened. Serve with applesauce or fried apples. This was a Facebook recipe and makes a lovely fall
meal.
— Nancy Klammer

French Stuffed Pumpkin
2 1/2 – 3 pound whole pumpkin
Salt and pepper
1/4 pound stale bread, cut into 1/2 inch chunks
1/4 pound cheese (cheddar or gryuere), cut into 1/2
inch chunks
2-4 garlic cloves, coarsely chopped
4 slices bacon, chopped, fried and drained
1/4 cup fresh chives, snipped
1 Tablespoon fresh thyme, minced
1/3 cup heavy cream
Pinch of freshly grated nutmeg

Center rack in the oven and preheat to 350 degrees. Line a baking sheet with parchment paper. Cut a cap out of the top of the pumpkin then clear away seeds and strings from inside. Season the inside generously with salt and pepper. Toss the bread, cheese, garlic, bacon and herbs together in a
bowl. Season with pepper. Pack the mix into the pumpkin until well-filled. Stir cream with the nutmeg and some salt and pepper then pour into pumpkin until nicely moistened. Put the cap on and bake about 2 hours or until everything inside the pumpkin is bubbling and the flesh can be pierced with a fork. Check after 90 minutes. Leave the cap off the last 20-30 min. so some of liquid can bake away and top can brown. When ready to serve, very carefully transfer to a serving tray. When serving, be sure to get both the pumpkin and the stuffing on the spoon. This was an NPR recipe years ago and is delish!
— Nancy Klammer