Emma's
Hungarian Goulash
Ethel Quarnstrom
Emma Weiss
Preparation time: 3 hours
4 tablespoons Crisco (white vegetable shortening)
2 large onions, diced
2-1/2 pounds beef, diced
Boiling water
1 tablespoon chopped parsley
6 medium carrots, sliced round
1 teaspoon paprika
1 teaspoon black pepper
2 teaspoons salt
1 teaspoon garlic salt
6 large red potatoes, diced
2 teaspoons flour
In a large pot, sauté onion in 2 tablespoons
of the shortening~; add beef; brown for 20 minutes. Add enough
boiling water to cover the meat 1 inch. Add parsley, sliced carrots,
and spices. Cook about 2-1/2 hours or until done. Add potatoes
after about 2 hours and cook until they are done. In fry pan,
make sauce of the remaining 2 tablespoons shortening and the flour.
Add sauce to the goulash. Mix well and serve.
Serves 8.
Veal Goulash
Susan Weiss
Preparation time: about 1 hour 4 teaspoons
fat or oil
2 large onions, diced
3 pounds veal
1 teaspoon salt
3 teaspoons paprika
1 green pepper, sliced
1 tomato
1 cup water
Sauté onions. Cut veal into 2-inch
cubes. Add to the onions. Add other ingredients and very little
water, about 1 cup. Cook at medium heat until the veal is tender,
about 1 hour.
Serves 6.
