Hungarian Goulash & Ricotta Crumb Cake

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Hungarian Goulash
Makes 6 servings

2 pounds beef round steaks, cut in cubes
1 cup onions, chopped
1 clove garlic, minced
2 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon thyme, dried
1 bay leaf
1 14 1/2-ounce can tomatoes
1 cup sour cream

1. Put steak cubes, onions, and garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on LOW 8 to 10 hours, HIGH 4 to 5 hours.

2. Add sour cream 30 minutes before serving.

Serve with buttered noodles.

Ricotta Crumb Cake
Makes 8 servings

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter
2/3 cup sugar
1 large egg

FILLING
1 pound whole or part-skim ricotta cheese
1/4 cup sugar
1 teaspoon grated lemon zest
1 large egg, beaten
1/4 cup raisins
Confectioners’ sugar

1. Place a rack in the center of the oven. Preheat the oven to 350°F. Grease and flour a 9-inch spring form pan. Tap out the excess flour.

2. In a large bowl, stir together the flour, salt, and cinnamon.

3. In a large bowl, with an electric mixer at medium speed, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg. On low speed, stir in the dry ingredients until the mixture is blended and forms a firm dough, about 1 minute more.

4. Prepare the filling: Stir together the ricotta, sugar, and lemon zest until blended. Add the egg and stir well. Stir in the raisins.

5. Crumble 2/3 of the dough into the prepared pan. Pat the crumbs firmly to form the bottom crust. Spread with the ricotta mixture, leaving a 1/2-inch border all around. Crumble the remaining dough over the top, scattering the crumbs evenly.

6. Bake 40 to 45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan on a rack 10 minutes.

7. Run a thin metal spatula around the inside of the pan. Remove the pan rim and cool the cake completely. Sprinkle with confectioner’s sugar before serving. Store covered with a large inverted bowl in the refrigerator up to 2 days.

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2 Comments
  1. September 7, 2009 | Reply
    • Sarah Kroh
      February 6, 2013 | Reply

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