Ghoulish goulash and roasted cauliflower

CHICOPEE, Mass. (Mass Appeal) – Want an eerily delicious soup? Personal Chef Bill Collins from showed us how to make a ghoulish goulash and a roasted cauliflower.

Ghoulish Goulash

4-5 tablespoons vegetable oil
5 medium onions, peeled and diced
2 cloves of garlic, chopped
4 tablespoons sweet Hungarian paprika
½ teaspoon black pepper
1 tablespoon caraway seeds
1½ – 2 pounds stew beef, cut into bite-sized pieces
2 teaspoons salt
8 cups water
2 medium carrots, sliced into bite-sized rounds
1 medium parsnip, sliced into bite-sized rounds
1 large potatoes, cubed
1 14 oz can diced tomatoes

1. Place a large stock pot over a medium heat. When the pot is hot, add 2 tablespoons of the oil, and the onions. Saute for 15 minutes, or until the onions are cooked through and golden colored. Reduce the heat to medium-low if the onions get too browned, too quickly. Add the garlic, and sautee for another minute.
2. Add the paprika, pepper, and caraway seeds, and combine with the onions. Remove the onions from the pan and set aside.
3. Increase the heat to high, and add one tablespoon of oil, and then the beef. Only add enough beef to cover the bottom of the pan, without it being crowded. This may take 2-3 batches. Brown the beef on all sides, and
4. Add the water and salt, and bring to a simmer. Continue simmering, over a low heat, for at least an hour, or until the meat is cooked and nearly tender enough to serve. This could take longer, depending on the thickness of the beef.
5. When the beef is nearly cooked, add the tomatoes, carrots, parsnips, cook for 5 more minutes
6. Add the potatoes, and cook until all of the vegetables are cooked through
7. Adjust the seasoning with salt and pepper. Serve with mashed potatoes or egg noodles

Roasted Cauliflower

1 head of cauliflower
3 tablespoons olive oil
2-4 tablespoons freshly grated Parmesan cheese
black pepper

Preheat the oven to 450º
1. Rinse the cauliflower and cut off the florets, leaving as much stalk as you like. Trim the florets until the stalk is no more than ½” thick
2. Place on a sheet pan with sides, and coat with the olive oil, 1 teaspoon of salt, and ½ teaspoon pepper
3. Roast in the oven for 15 minutes, then toss the cauliflower in the pan and roast for another 5 minutes. Cook for a slightly longer time if needed, to make sure the cauliflower is cooked through.
4. Remove from oven, place in a bowl, and gently mix in the Parmesan cheese
5. Adjust the flavor with salt and pepper as needed

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