In the year 1680, at Lumley, a hamlet near Chester-le-Street in the county of Durham, there lived one Walker, a man well to do in the world, and a widower. A young relation of his, whose name was Anne Walker, kept his house, to the great s... Read more of Anne Walker at Scary Stories.caInformational Site Network Informational
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HUNGARIAN GOULASH

(Meats) - (The International Jewish Cook Book)







Have two pounds of beef cut into one inch squares. Dredge in flour and
fry until brown. Cover with water and simmer for two hours; the last
half-hour add one tablespoon of salt and one-eighth of a teaspoon of
pepper. Make a sauce by cooking one cup of tomatoes and one stalk of
celery cut in small pieces, a bay leaf and two whole cloves, for
twenty-five minutes; rub through a sieve, add to stock in which meat was
cooked. Thicken with four tablespoons of flour moistened with two
tablespoons of water. Serve meat with cooked diced potatoes, carrots,
and green and red peppers cut in strips.

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HUNGARIAN GOULASH

2 pounds top round of beef.
1 onion.
A little flour.
2 bay leaves.
2 ounces salt pork.
6 whole cloves.
2 cups of tomatoes.
6 peppercorns.
1 stalk celery.
1 blade mace.
Cut the beef into 2-inch pieces and sprinkle with flour. Fry the salt
pork until a light brown; add the beef and cook slowly for about
thirty-five minutes, stirring occasionally. Cover with water and
simmer about two hours. Season with salt and pepper or paprika. From
the vegetables and spices a sauce is made as follows: Cook in
sufficient water to cover for 20 minutes; then rub through a sieve,
and add to some of the stock in which the meat was cooked. Thicken
with flour, using 2 tablespoonfuls (moistened with cold water) to each
cup of liquid, and season with salt and paprika. Serve the meat on a
platter with the sauce poured over it. Potatoes, carrots and green
peppers cooked until tender and cut into small pieces or narrow strips
are usually sprinkled over the dish when served, and noodles may be
arranged in a border upon the platter.

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Hungarian Goulash

Slice a peeled onion and cook it until brown in three tablespoonfuls of

fat tried out of salt pork; take out the onion and turn in one and

one-half pound lean uncooked veal cut into inch cubes. Stir and cook the

meat until slightly browned, then, rejecting the fat, if there be any in

the pan, place the meat in a casserole; add about a pint of broth or

boiling water, a teaspoonful pepper, cover the dish and set to cook in

the oven. In the meantime add more fat to the pan; when hot, brown in it

a dozen balls cut from pared potatoes and a dozen small onions; when the

onions are well browned, add to the casserole, and after the meat has

been cooking an hour, add a teaspoonful salt and the potatoes, and if

desired two tablespoonfuls flour mixed to a thin paste with cold water.

Let cook in all about two hours. Serve from the casserole.

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Hungarian Goulash

3 lbs. beef (cut in squares)

6 oz. bacon (cut in dice)

1/2 pint cream

4 oz. chopped onion



Cook onion and bacon; add salt and pepper; pour over them 1/2 pint water

in which 1/2 teaspoon of extract of beef is added. Add the meat and cook

slowly one hour; then add cream with paprika to taste and simmer for two

hours. Add a few small potatoes.









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