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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