BEEF GOULASH

2 tbsp. oil
3 onions, sliced
3 tbsp. paprika
Salt and pepper
2 cloves garlic, minced
3 lbs. beef stew meat
2 16-oz. cans tomatoes, drained
1/3 cup sour cream, optional

1. In a heavy pot, heat the oil. Add the onions, cover the pot and cook for 10 minutes, until the onions are lightly browned. Stir in the paprika, garlic, salt and pepper. Cook for 1 minute, remove contents of pot with a slotted spoon, and set aside.

2. Turn up the heat and brown the beef in the oil left in the pot. Return the onions to the pot with the tomatoes; cover and simmer about 2 hours, until the meat is tender. Serve as is, or remove from the heat and stir in the sour cream. (Do not bring back to a boil or the sauce will curdle.) Makes 6 servings.

BRAISED LEG OF LAMB

The real name of this old French recipe is "Seven-Hour Leg of Lamb," but we were afraid it would frighten you away. Remember, you can keep busy with other things while the meat cooks.

2 tbsp. olive oil
2 onions, chopped
2 carrots, diced
2 cloves garlic, minced
1 6-lb. leg of lamb, bone in
3 cups white wine
3 tbsp. tomato paste
Salt and pepper

1. In a heavy casserole, heat the oil and saute the onions, carrots and garlic until the onions are transparent. Remove with a slotted spoon and set aside.

2. Add the lamb to the oil remaining in the pan and brown well. Return the vegetables to the pot with enough wine to cover half the meat. Add the tomato paste, salt and pepper. Cover and cook at a slow simmer for 6 or 7 hours, turning the lamb a few times and adding more wine if necessary.

3. Remove the lamb from the pot. Strain the juices, skim off as much fat as possible, and puree juices and vegetables in the blender. Serve with the sliced lamb. Makes 6 to 8 servings.

BRAISED PORK CHOPS

4 center-cut pork chops
Salt and pepper
2 tbsp. flour
2 tbsp. oil
1 onion, minced
3/4 cup chopped celery
2 cloves garlic, minced
1 cup beef or chicken broth
1/2 tsp. dried thyme
1 bay leaf

1. Season the pork chops with salt and pepper, then dredge in flour. In a skillet, heat the oil and brown the chops on both sides. Remove the chops, set aside, and pour off most of the fat.

2. Add the onion, celery and garlic to the pan and cook, stirring, until they soften. Return the chops with their juices and pour in the broth, bay leaf and thyme. Cover, bring to a boil, then lower the heat and cook about 30 minutes. Remove the cover and let the liquid cook down. Skim off the fat and add more salt and pepper if necessary. Serve with noodles and applesauce. Makes 4 servings.

QUICK BRAISED CHICKEN

Quick and braised? Yes, it's possible, as you'll see in this weekday chicken supper that takes about as long to cook as the rice that you'll serve with it.

2 whole chicken breasts, split
Salt and pepper
1/4 cup flour
1 tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1 green or red bell pepper, chopped
1 cup tomato sauce
1 cup chicken broth
1/2 tsp. oregano

Season the chicken with salt and pepper and dredge with flour. In a skillet, heat the oil and saute the onion, garlic and green pepper for 5 minutes. Remove the vegetables, set aside, and brown the chicken breasts in the oil remaining in the pan. Return the vegetables to the pot, and pour in the tomato sauce, broth and oregano. Cover the pan and simmer until the chicken is cooked through and tender, about 20 minutes. Makes 4 servings.

• Previous: Two Braised Dishes

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