In college I got to be a part of the International Folk Dance Ensemble at Brigham Young University. It was a big step outside of my comfort zone. I had always been an athlete and rarely a performer (I do play the flute) so trying out for a dance team was terrifying. I tried out once and did not make it and was pretty devastated but I decided to take a lot of dance classes and try out again later. The second time I tried out not only did I make it but I made the #3 team! I was so pumped. Now I was definitely not an amazing dancer but it was an incredible experience that I am so grateful for. It gave me a lot of self confidence that I could do something new and do it well.
That same year I ended up meeting my husband and eventually dating and getting engaged. Right before the wedding (like 2 weeks!) however I went to Europe with my sister’s choir group and my family for 10 days. We went to Austria, the Czech Republic, and Hungary! I was seriously excited. I had not only learned dances from all of those countries but lots about their culture and language. It was such a blast to be able to tour some of each country and I loved the food!
(My sister, me, my mom, and my brother in the Czech Republic)
One dish we had over and over and over again- which I loved although I think I was one of the only ones- was goulash. A rich sauce with meat and potato dumplings and bread. Oh man was I in heaven. I did not mind eating it over and over again. Being able to make it at home is always exciting and takes me right back to those beautiful countries.
- 1 lb beef stew meat
- 1 large onion, sliced
- 2 cloves garlic, minced
- ½ cup roasted red pepper sauce
- 2 Tbsp Worcestershire sauce
- 2 Tbsp brown sugar
- 1½ tsp salt
- 2 tsp paprika
- ½ tsp dry mustard
- 1 cup water
- ¼ cup flour
- ¼ cup cold water
- Place onions then meat in slow cooker.
- Combine the roasted red pepper sauce, garlic, Worcestershire sauce, sugar, salt, paprika, mustard, and 1 cup water. Pour over meat.
- Cook on low for 5-6 hours.
- Mix together ¼ cup flour and ¼ cup COLD water. Slowly add flour mixture to sauce, stirring as you add to hopefully prevent any lumps.
- Cook on high for 10 minutes, or until slightly thickened.
- Serve over egg noodles, potatoes, or rice.
Slightly adapted from Fix-It and Forget-It Lightly by Phyllis Pellman Good