This is a variation on Goulasch, Beef Stroganov and Gypsy Schnitzel. I came up with this recipe just in time for Halloween in 2006. In the past I have made a more traditional Hungarian Goulasch for Halloween, but this year I wanted to try something different.

1 or 2 lbs of Beef or Venison

Red Bell Pepper

Yellow and/or Orange Bell Pepper

Diced Tomatoes

Sherry or Marsala

8 or 16 oz of Sour Cream

Black Pepper

Hot Hungarian Paprika

Fresh Garlic (chopped or minced)

Red Pepper (Cayenne; crushed or ground)

Wide Egg Noodles

Cut up the onion and meat and fry in a deep skillet on medium heat until browned. I like to add some Marsala or Sherry at this point to enhance the flavor during the frying. When done, add the sour cream, tomatoes, garlic and sliced peppers. Slice the onion and peppers in long thin strips to blend well with the noodles. Season liberally with paprika and red pepper. Remember this is supposed to evoke a Romany campfire!

Let simmer - covered - for 45 to 60 minutes on low heat until the meat is tender. You may need to add water at some point, but you want the final result to be a bit viscous so it will adhere to the noodles. Salt and pepper to taste. I don't usually make a point of mentioning the "King of Spices" or salt in these recipes, but obviously (I trust) these two are ingredients that are called for in most cooking.

Serve with a mixed salad, a cucumber salad or else with green peas. I like a pinot noir or zinfandel with this dish, but a riesling or other German white will nicely accompany this as well.