Ingredients
1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons good quality sweet paprika
2 cups warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped
1 green bell pepper
4 or 5 potatoes
2 tablespoons sour cream, plus more for plating
1 pound prepared nokedli, as an accompaniment
Cucumber salad, as an accompaniment






Directions
1. In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.

2. Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.

3. Chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.

4. Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.

5. While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.

6. Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.

7. Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with nokedli on the side, adding an extra dollop of sour cream to each plate.

Enjoy!

•  1 3/4 cup milk
•  2 eggs
•  1 teaspoon vanilla essence
•  2 cups self-raising flour
•  50g butter
•  1/3 cup caster sugar

1. Step 1
   Whisk milk, eggs and vanilla together in a jug. Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add milk mixture. Whisk until just combined.
2. Step 2
   Heat a large non-stick frying pan over medium heat. Add butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface. Turn and cook for a further 1-2 minutes or until cooked through. Repeat with remaining mixture, butter the pan between batches.

Pancakes my style, but these are made with butter. If you are a vegan, you should substitute milk with soymilk and use vegetable oil instead of butter. Enjoy

The term wheatberry or wheat berry refers to the entire wheat kernel (except for the hull), comprising the bran, germ, and endosperm. Wheatberries have a tan to reddish brown color and are available as either a hard or soft processed grain. They are often added to salads or baked into bread to add a crunchy texture; as a whole grain, they also provide nutritional benefits since they are an excellent source of dietary fiber.

Wheatberries are the primary ingredient in an Eastern European Christmas porridge called 'kutya'. And guess what, ''Kutya'' in the Hungarian language means 'dog'!

This seafood dish is one of the most popular in Singapore. Mud crabs are used. The sauce is a savoury tomato and chili-based semi-thick sauce. It is not a spicy dish so don’t be fooled by its name. The other competing version is the Black Pepper Crab. Chilli crab is one of the most satisfying dishes to eat with crusty bread or steamed buns. People also eat it with steamed white rice. Do get ready some crab crackers and wet napkins.