Directions

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1. Sauté onions on medium heat until transparent, with salt to sweat.

2. Add bison and brown.

3. Add remaining ingredients and simmer on low for 2-3 hours, until meat is tender and the onions and peppers have reduced and become the essence of the sauce.

4. Add small amounts of water if sauce becomes too thick.

5. Add add’l S&P to taste.

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1. Mix all ingredients and add additional water or flour to develop a thick, sticky, wet dough.

2. Use a spaezle board to drop mixture into boiling water.

3. Cook for a couple minutes and strain noodles into a oven-proof dish with a pat of butter to keep from sticking.

4. Keep in a warm oven until serving.

5. Can double recipe as needed, or I usually use 3 eggs and additional flour and water if cooking for a group.

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1. Slice cucumbers and onion into a large dish into layers, adding salt liberally to each layer. Mix remaining ingredients for the dressing –  it should be both acidic and sweet, this will mellow considerably when added to the cukes.

2. Allow salted cucumbers/onions to rest for 2-3 hours which will take lots of water out of the cucumbers.

3. Hand squeeze out excess water several times from cucumbers until most water (and salt) is out.

4. Pour dressing over cukes, mix and let soak in for an hour or so before serving.  An excellent foil to the rich goulash.

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