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| Home -> [Beef, Casseroles, Eastern European, Entrees, Hungarian, Veal] -> [Hungarian goulash en casserole Recipe] |
Hungarian goulash en casserole
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beef, Casseroles, Eastern European, Entrees, Hungarian, Veal |
Rating: |
0 |
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Ingredients:
| 4
| | Onions | | 2
| lbs | Veal | | | Bacon fat | | 1 1/2
| pint | Brown stock | | | Pepper | | 1
| pint | Potato balls | | 12
| small | Onions | | 1
| cup | Carrots, sticks | | 1
| cup | Turnips, sliced |
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Procedures:
| 1 | Slice onion and cut veal into cubes. | | 2 | Cook together in bacon fat, until brown. | | 3 | Transfer to casserole, pour over brown stock and season with pepper and paprika. | | 4 | Place in oven at 350°F. | | 5 | Add fat to frying pan, brown potato balls, small onions, carrot sticks, and turnip slices. | | 6 | Add vegetables and salt to casserole when partly cooked. | | 7 | Finish cooking two hours. | | 8 | If broth is too thin, thicken slightly with browned flour rubbed smooth in water. | | 9 | "american womans cook book" 1939, p. 70 |
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