Hungarian Goulash
Ingredients
- 2 pound stewing meat
- 1 bay leaf
- 2 tablespoon flour
- 1/2 teaspoon paprika
- 4 tablespoon fat
- 2 onions
- 2 cup cooked tomatoes
- 1 blade mace
- 2 stalks celery
- 4 whole cloves
- 8 chili peppers
Directions
- Have meat cut into rather small pieces, dredge with flour and put in saucepan into which you have placed the fat.
- Add salt and pepper to taste.
- Cook slowly for forty minutes, stirring occasionally.
- Cover with boiling water, and let simmer until meat is tender.
- Cook other ingredients for twenty minutes, adding one cup boiling water.
- Rub through sieve, season with salt and pepper, thicken with flour.
- The broth in which meat is cooked should be used for sauce.
- Place meat on platter, cover with sauce.
- Cooked carrots, potatoes, and sliced bell pepper should be placed on and around the meat, and rice may be arranged for a border.
Other Information
Author: Vilma Banky
Contributor: Carolyn Van Wyck, Photoplay Magazine
Source: Photoplay's Cook Book (1927-01-01)
Ingredients: meat, bay leaf, flour, paprika, fat, onion, tomato, mace, celery, clove, pepper
Equipment: measuring cups, measuring spoons, knife, stove, saucepan
See Also
Clear Tomato Soup
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Soup
Ingredients: tomato, flour, bay leaf, sugar, onion, salt, clove, fat, pepper
Equipment: measuring cups, measuring spoons, sieve, pot, stove
Tomato Sauce II
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Sauce
Ingredients: tomato, onion, clove, flour, fat, sugar, salt, bay leaf, pepper
Equipment: measuring cups, measuring spoons, knife, sieve, pot, stove
Chicken Creole
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Meat
Ingredients: chicken, onion, flour, water, salt, green pepper, pepper, paprika, tomato, fat
Equipment: measuring cups, measuring spoons, knife, pot, stove
Tomato-Meat Sauce
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Sauce
Ingredients: tomato, fat, flour, garlic clove, sugar, bay leaf, ground beef, salt, onion, pepper, green pepper
Equipment: measuring cups, measuring spoons, knife, sieve, pot, stove
Braised Ox Joints
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: oxtail, celery salt, flour, clove, butter, bay leaf, water, carrot, tomato, onion, garlic, salt, turnip, pepper, lemon juice
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove