Czapskis Kitchen Making Goulash

Goulash: 1 tablespoon Olive Oil 3 med onions 3 Green Pepper 3 red pepper 1/2 stalk celery 1 whole bulb garlic 4 bay leaves 1 tablespoon thyme 3 large cans diced tomatoes 3 cups water Salt & Pepper Cooked extra wide egg noodles Choice of brisket or pork 1- Heat 2 tablespoons of oil in a large, lidded casserole dish. When hot, sear the brisket all over, then set aside on a plate 2- Add the onions and peppers to the pan along with the celery and garlic and let cook over a low-medium heat until the onions are starting to colour - about 10 minutes 3- Add tomatoes, thyme and tomatoes and cook down for a few minutes. 4-Add the brisket back to the pan, along with wate. Season with salt and pepper then bring to the boil, put a lid on and simmer for 2-3 hours, or until the brisket is falling apart. Shred the meat into the sauce. Czapskis Kitchen 210 N. Main Street Downtown Milford 48381 248-676-9823