cooking ideas: goulash

I must begin this post with a disclaimer. This recipe is not mine. D. is the goulash captain; I was merely a sous chef who swept in with a wooden spoon and some paprika when things got hectic. I know what I saw and what I felt as the goulash process took place, but, alas, cannot claim responsibility for the deliciousness that ensued.

(Satisfied, D.?)

Okay, here's the scoop:

Chicken and Beef Goulash

Ingredients:
cabbage
onion
zucchini
garlic
a can of tomato sauce
vinegar
paprika
salt
pepper
chicken drumsticks
beef, cut into bite size chunks ("meat for stewing" -- I don't know specifics)
milk / cream
egg noodles

1. Pan fry chicken, beef, onion and garlic. Transfer into a pot and add water to the pot and boil it for awhile to create a soup stock.
2. Lightly pan fry cabbage, zucchini and more onions. Add them to the pot with the stewing meat.
3. Add a can of tomato sauce and some vinegar, to taste. Add a bunch of paprika, salt and pepper to taste. Add some milk or cream to taste. Let this stew for as long as you can wait until the scent drives you mad with hunger.
4. Boil egg noodles. Serve goulash on top of egg noodles.

This is a truly fantastic meal. The chicken falls off the bone, the cabbage is delightfully sour and the soup is tomatoey, creamy and warm with paprika. Love it!