Gulasch for Mucka

So I officially started work last week. I'm really excited, the photography crew I'm working with is really nice. I am also working with my mom, documenting all the artifacts, letters, and photographs we own from our ancestors. She has become quite obsessed with the subject! It's been fascinating to study my ancestry of course, and I just wanted to share some of the photos I took this past week, plus a recipe inspired by my roots.
The very top picture is of my great grandmother, Mucka. Underneath my grandparents. The family tree to the right, and then the last two photos are of employes that worked in the family hardware store "Zu den Zwei Rittern". The store has been in our family since 1825, and is now run by my mother.

  
I decided to do a little tribute to my ancestors, and make an austrian dish; potato gulasch. My grandmother used to make this for us kids allot. It's a really cheap and filling meal, and doesn't take a lot of effort to make + it's absolutely delicious, no joke, it really is, and it's a perfect fall and winter meal!

I made a gluten free version by replacing regular flour with corn flour.

Ingredients (3 big portions, no leftovers)

8 medium sized potatoes (quartered)
half of a bunch of parsley (whole)
1 red pepper (medium chunks)
1/2 of large cucumber or 1 small cucumber (cut into medium chunks)
1 large onion (finely chopped)
1/2 teaspoon ground caraway
1/2 teaspoon caraway seeds
1 tablespoon sweet paprika
1 bay leaf
corn flour
some tomato paste to taste
some chili flakes
salt to taste

(I'm sort of guesstimating all the spice measurements, but just start with less, and add more if you need to)

polenta patties

my new favorite at the time are these delicious pre-made polenta patties. I love them, They are two something euros for two patties, and are super good accompanied by some veggies. I had some carrots left over in the fridge (I am kind of running low on groceries) as well as some sprouts, so I threw this thing together in a couple of minutes.

For one serving
3 carrots
some sprouts
polenta patty (which consists pretty much of polenta, rice flour and some seasoning)
salt
curry powder

I was to lazy to peel the carrots (I think they were organic anyways) so I just chopped them up into some chunks and threw them in a pot of boiling water. Meanwhile I started toasting the patty. After about 5-10 minutes the carrots were soft enough to puree, and I got rid of most of the water except for a tiny little bit, so the carrots are easier to puree. Go at it with a food processor or a hand held mixer, adding a little curry powder and some salt to taste, and thats really it (ginger would have been really delicious in this as well). I just placed the polenta deliciousness on top of the "carrot soup" and garnished the whole thing with some alfalfa sprouts.
-Steffi