I found this recipe here, but it feel off the list so I thought I would add it back. The low calories and low carbs makes it great for dieters, Lack of meat makes it great for vegetarians. The taste makes it great for everyone.
Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary. We would NEVER consider tomatoes or green peppers or other spices in Goulash. Slow cooking is the secret and you can never use too much paprika. Note: my grandmother made the biscuits from scratch, but I find the Bisquick ones are easier and tastier.
A traditional Russian dish, this recipe is from a Russian friend I work with. She has shared a number of reciepes with me, this is the best. The only changes have been to de-metric the recipe.
This makes for an impressive entree for a romantic dinner with candles and a fine wine. It's not fast, but Russians are never in a hurry for a good meal, why should you be?
From Eastern Europe, this is a pre-lenten dish served during the time between Meatfare and Cheesfare Sundays (week before lent). At this time we abstain from all meats and concentrate on dairy products (before they are restricted for lent).
From a Greek Orthodox church's food festival. I always enjoyed it, and I hope you will. The lamb makes this different from normal stuffed peppers.
NOTE: If you don't like the tomatoes, use 8 bell peppers and substitute a 14.5 oz can of stewed tomatoes for the pulp (you will still have to mash them).
If you've ever been in a Greek restaurant, this is both the bread used for Gyros (pronounced he-ros) and the dipping bread used for hummus or olive oil dipping sauce. The difference is in the size you roll it out to - 8" for Gyros, 10" for dipping. It calls for all-purpose flour, but bread flour is closer to what is typical in Greece.