Goulash

2 TBSP extra virgin olive oil
4 cups onions, thinly sliced
1 TBSP honey
3 garlic cloves, minced
1 TBSP caraway seeds, toasted and ground
1 1/2 TBSP sweet paprika
1 tsp spicy paprika or cayenne pepper
2 TBSP minced fresh marjoram leaves
1 tsp minced fresh thyme leaves
1 bay leaf
3 TBSP tomato paste
2 TBSP balsamic vinegar
4 cups chicken stock
1 pound cubed lamb
2 turnips, peeled and cubed
salt and pepper to taste

Can sub turnips with rutabaga or potatoes.
Alternatively, serve with spaetzle on the side instead of turnips.

Sauté onions and honey in olive oil until caramelized. Add garlic and caraway seed. Cook for 1 minute. Add the sweet and spicy paprika (or cayenne pepper), marjoram, thyme, and bay leaf. Sauté another minute, until fragrant. Add the tomatoes. Deglaze with the vinegar and stock. Add lamb and turnips. Bring to a boil, then simmer until very tender, about 1 1/2 hours, stirring occasionally. Add salt and pepper to taste.

Taste and adjust seasoning with salt and pepper.

Serving Size: makes about 7 1.5-cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user VENUSRED.