Sure, you might still have some turkey leftovers, but by today, you're probably sick of it.
Question is, what to serve?
One easy answer: Hungarian beef goulash, from chef Jon Emanuel, who oversees the kitchen operations at Project Angel Heart in Denver.
It's a simple, affordable recipe that makes sense in this cold weather. Make extra, because this makes a killer next-day lunch too, warmed up at work.
Hungarian Beef Goulash
Emanuel says, "I like a couple of slices of buttered, seeded rye bread to sop up the liquid." Serves 6.
2 pounds beef chuck, cut in 1-inch cubes
4 tablespoons olive oil (or even better, lard)
1 large yellow onion, medium diced
2 cloves garlic, minced
2 tablespoons (or more if you love it) sweet Hungarian paprika
1 quart beef stock or broth
1 bay leaf
4 medium-sized red potatoes, large dice
Kosher salt and pepper to taste
Sour cream for garnish
Chopped fresh dill for garnish
Season the beef with salt. Heat an 8-quart pot over medium-high heat until hot. Add half the oil (or lard), allow to get hot and add the beef. Sear on all sides until browned. Remove to a bowl and set aside.
Add the rest of the oil (or lard) to the same unwashed pot and add the onions. Sauté over medium heat until golden brown but not burned. While cooking the onions, use the moisture released from them to scrape the browned bits left from the seared meat off the bottom of the pan. If needed, add 1 tablespoon of water to help with that.
After the onions are browned, add the garlic and cook until just fragrant; don't brown the garlic. Add the beef back to the pot and then add the paprika, stirring quickly to coat all the ingredients in the pot with the spice, but don't burn the paprika. Add the stock and the bay leaf, and bring nearly to a boil, then reduce to a simmer.
Allow to simmer until the beef is just shy of tender, about an hour, skimming the stew a few times to remove extra fat and scum. Add the potatoes, and continue to simmer until both the beef and the potatoes are tender, about 20 more minutes. Season with salt and pepper.
Serve in bowls and top with a dollop of sour cream, and a sprinkle of dill.