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Italian Goulash with Its Cabbage for the Day... is to Health Come What May... "

Ingredients:

1 med. cabbage - 1/4" slice

l lb ground beef

3 tblsp butter

2 tblsp all-purpose flour

3 tblsp parsley, fine-chopped

3 tblsp basel, fine-chopped

6 gherkins

3/4 c Peccorino cheese (grated)

1 onion

2 capsicum

2 celery

4 cloves garlic

1 can chopped stewed tomatoes

1 tsp cayenne

1 tsp paprika



Instructions:

Take an enamel cast iron rectangular casserole and sautee the beef in butter, onions, garlic, prepped veggies (except the tomatoes at the end), dissolve the flour in H20 (1/4 c. H2O) and thicken to a gravy and finally add tomatoes, spices and herbs and with the cheese and mix and then place in a 165 deg C oven for 45 mins or until golden brown.


Serving suggestions:

Serve with prepared biscuits (use the Pillsbury Dough Boy cannister) and a Caesar Salad.

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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