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Show J own orw . ways to Dreoare or SCARES for breakfast.V yer meals, or for dessert yrill test them, revise them to out )wn way cf writing and presents ing recip,and payJIO for everyl Wea we use. First person to sug-f- f W recipe is the winner. Sen Sir ideas before Fehniarv Y with your name and add rfur - r .... OUlOIl i Today, Goulash is popular in all parts o the world and has become one of the most famous - contributions to international cookery. . . . Set out a Dutch oven or a heavy qt cover. sauce pot having a tight-fitti3-- ng Wipe with a clean, damp cloth . 1 Vs boneless pot roast of beef (chock or blade) beef into IVi-l- n. pieces and set aside. Cut I -. - . r toblspo paprika 1 teaspoon salt ; teaspoon freshly srowtd poppor :. y toaspooa maijc "Add the baconninion mixture and cup (abovt 1 small) cheppod , -- : Slowly pour in 2V4 cups of the quick meat broth. Reserve the remaining Vi cup of broth. Bring to boiling. Reduce heat, cover sauce pot, and simmer 2 to 2 hrs, or - - until meat is tender when pierced with a fork. With a slotted spoon, remove meat to hot serving dish. Thicken the cooking liquid if desired. To Thicken Cooking Liquid-Po- served broth into a 1-- pt the ur screw-to- p re- jar. rSpiinkJeo - Cover jar tightly and shake until mixture is well blended. While stirring constantly, slowly pour about one half of the flour mixture into the sauce pot Bring to boiling. Gradually add only what is needed of the remaining flour mixture for the " Melt in a small skillet 3 tablespoons batter Remove from heat Blend in 3Va teaspoons paprika 6 tablespoons water Immediately add to the liquid in sauce pot stirring until well blended. Remove from heat and pour this sauce over meat Serve immediately. 6 Follow Base Recipe; decrease onion to cup. Remove outer (thin, papery) skin "r tttatm. from . 1, clove, garlic;, mince ..and combine. with onion and green pepper. . Follow Base Recipe; use a qt sauce pot or kettle. Wash 6 tnedium-tiz- e potatoes; and cut to the Add into quarters. pare Mt Goulash about hr. before end of cooktime. ing 4-- '4 Goulash tcith Tomatoes Follow Base Recipe. Prepare only 2 cups quick meat broth. Add 1 cup (one -- half can) tomatoes; sieved with the meat 1-- i Peel, rinse, and chop (about 1V4 cups chopped onion). Add the onion to the bacon fat in the sauce pot and cook over medium heat, moving and turning with a spoon, until onion is transparent With a slotted spoon, remove onion to bowl containing bacon; set aside. Ib. broth. Goulash With Carrots occasionally Family Wttkly Magazint, January 15, J 936 to 8 servings Goulash tcith Garlic Cut off root ends and a thin slice from stem ends of , . & Goulash tef 111 Potatoes . onions Lit0 Follow Base Recipe; add 1 teaspoon caraway seeds with other seasonings. it ' Dice and ut into Uiejsaucpot- 4 slices bacon Cook slowly, moving and turning frequently, until bacon Is lightly browned. bacon to a With a slotted spoon, remove ' ' ' bowl and 5etasider e 'Ayr . consistency desired. Bring to boiling after each addition. After final addition, cook 3 to 5 min. longer. s modlvm-sii- r, Goulash tcith Caruvxsy Seeds 3 cvps qvlck moot broth (1 beef bovtllon cubes or 1 teaspoons concentrated moat extract dissolved In 3 cvps hot water) 3 j, 4. , Stir in rcop-- 'i Prepare and set aside i --.t ,..4J.J i.tf,t.,T,,,5 .. i Add the meat pieces to the bacon fat and slowly, brown on all sides, turning occasionally. Sprinkle evenly over the meat mixture of . GouIojH probably bepan about 2000 years ago to Hen the JLfagyart were migrating across the Great Plains. This hearty meat dish teas prepared in large copper kettUe .over, open faes, and it easily satisfied out-- 1: . Utw, I ; , Follow Base Recipe. Wash 4 medium-siz- e carrots; pare or scrape and cut into n. pieces. Add to . the Goulash about Vi hr. before end of cooking time. Mt-i- A hearty and warming dish, goulash deserves its international popularity. |