I really debated about what recipe I should use to showcase the cuisine of the Great Plains, there are so many different cultures to choose from: Scandinavian, Czech and Russian not to mention native American cultures. The more research I did, it became clear that a goulash was the perfect dish, so quintessentially American it is the basis for  hamburger helper. The great plains where settled by industrious, hard working immigrants who produced wheat and grains, soon becoming known as “America’s bread basket.”  There was a vibrant Czech community in Nebraska that was known for its fine bread and baked goods. This Czech Goulash can be served with macaroni but a fresh homemade Spätzle would be superb with this delicious spicy stew!

Ingredients:

Olive oil to cover the pot
3 tablespoons flour
1-3 pound La Cense Pot Poast, cut into one inch cubes
2 medium onions, sliced
2 cloves of garlic, chopped
2 tablespoons of Hungarian paprika
1 teaspoon dried marjoram
4 cups beef broth
1 (28 oz.) can tomatoes, crushed by hand
2 bay leaves
2 green peppers, roughly chopped
Salt to taste

Preparation: Cut pot roast into cubes, removing most of the fat, dredge in flour. Heat the oil in a heavy bottom saucepan or casserole. Brown for about 6 minutes. Add the onions and garlic, saute onions until translucent, stirring occasionally then add paprika and marjoram, stir. Add the tomatoes and broth, bring to boil then reduce the heat and cook for an hour at a low heat.  Meat should be tender in about one hour, add the green pepper and cook for another 15 minutes.  Serve Goulash on a bed of buttered egg noodles. Enjoy!