Gulas (Goulash)

Directions

1. Cut meat into bite size pieces.
2. Place the meat in pressure cooker with water or boil in kettle.
3. Add: celery salt, chili powder, celery (optional), parsley, onion, celery salt, pepper, paprika.
4. Boil 50 minutes under 10 lbs pressure or boil until tender.
5. While the above is cooking place 2 tbsp grease in a medium sized skillet on medium heat.
6. Blend in flour.
7. Brown, stirring frequently.
8. Cool.
9. Add 1 1/2 cups water gradually.
10. Stir until smooth.
11. Set aside.
12. Place gingersnaps in a bowl.
13. Pour 1/2 cup water over the ginger snaps.
14. Set aside until the meat is done.
15. When the meat is tender, add the ginger snaps and the browned flour mixture.
16. Add: ketchup, brown sugar, vinegar, 1/2 cup water, kidney beans (or more if desired).
17. Goulash is best when allowed to set 3 or 4 hours after being prepared.
18. If goulash becomes quite thick 1/2 cup water may be added.