Hungarian Goulash À La Schades

Note from Cheri: This recipe was given to me by Elvira Schade, from Schade's Restaurant in Fredericton, New Brunswick, Canada. If you're ever up that way, a stop at Schades is a must. Their authentic German cusine is some of the best I've had, anywhere. It's restaurants like this, tucked in small, out-of-the-way areas, that make traveling so much fun. You just never know what kind of treasure you'll discover. Follow this link to learn more about New Brunswick, it's regional cuisine, Schade's Restaurant and more recipes.

1 1/4 pounds (500g) beef 1 1/4 pounds (500g) pork 1 large green bell pepper, chopped 1 large red bell pepper 1 1/4 pound (500g) onions, diced 4 T paprika powder (Elvira prefers Spanish Paprika) 2 T curry powder 1 T garlic salt 1 T onion salt 1 T cayenne pepper 1 T celery salt 2 15 oz. cans crushed tomatoes (875ml) 2 T vegetable oil 2 T corn starch 3 T cold water

Serves 6 Cut the meat into 1 inch squares. Using a very large pot (important!), heat the oil. When the oil starts to smoke, add the meat. Cook the meat, stirring frequently until browned. Add onions and bell peppers. Stir in the spices. Add crushed tomatoes. Fill the tomato can with warm water and add this to the pot. Reduce heat to medium and cook for about 45 minutes, stirring frequently. Mix the cornstarch and cold water together. Pour the mixture into the goulash to thicken it. (Sometimes the mixture is thick enough without the cornstarch mixture as the crushed tomatoes and the paprika do the trick). At Schade's, the goulash is served with homemade spaetzle and a garden salad.