Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-08-16
BY MRS. VI. 4. WILSON

Copyright. 1924, By Mrs. "; A. Wilson.
THE gulyas, or as the Americanized
- version is, goulash. is essentially
national meat dish of Hungary. Folk
lore has it that this dish was handed
down from the early Tnrtnrs and that
II consisted of meat cut in blocks of
suitable size of easy eating. mess Of
onions and highly seasoned with
paprika.
In many Of the bohemian and
Hungarian restaurants that can be
found in out of the way haunts in old
New York City, | met real Hungarian
who was only few months in this
country. As a chef. he initiated me
into the secret formula for gulyas.
Gulyas
Cut three -fourths pound of beef from
the neck or shin in two-inch pieces.
Cut three -fourths pound Of veal from
scrag end Of neck or from knuckle in
the same size pieces. Place five table,
spoons of melted suet in heavy sauce
pan and when smoking hot add the
meat and stir with a large spoon for
five minutes. Now add ten small
onions. pared and cut in halves. one
eP va b'''ihb "uNNi' NVNfI NlDstlN
and let smother on the simmer burner.
Add Glove Of garlic and scald ONE
half dozen red peppers with boiling
water, then cut in half and remove the
seeds. Now lay the peppers on the cut :
ting board or table and with blunt
knife, scrape the pulp of the pepper
from the skin and add TO the gulyas.
Now. about one half hour before the
stew is ready, add
One cup of stetced tomatoes, drained
dry,
One fourth cup of Uutcr.
Three tablespoons Of cornStnrch dis.
solped IN ,odter.
Bring quick ly to a boil and then add
Three fourthS cup Of thick sour
cream,
One-tourh teaspoon Of carauay
seeds,
One teaspoon Of paprika,
One teaspoon of salt.
Serve scalding hot.
This dish has many varieties as IL Is
served in different parts of the country.
Inc farm people prepared gulyas ms
given, but add dumplngs prepared AS
follows: When ready to serve. and
while the gulyas Is cooked, mince fine .
Three onions.
-Four strips Of bacon.
r, Cook slowly until the bacon is nicely
Drowned and then add:
One cup Of bread crumbs,
One-hdT teaspoon of pdprikd,
One-hdH teaspoon Of thyme,
One. teaspoon Of salt.
MIX. then turn into a bowl to let
cool, then add
One cup of mashed potatoes,
Que peH- beaten egg,
Three tablespoons of Udter.
Three .fourths cup Of -four, Hted
tnto MIXTURE,
Tpo level teaspoons Of baking poo.
Der. N'''
Work to form dough and then form
INTO balls the size of an egg. About
twenty minutes before serving .athe
gulyas drop the dumplings In the large
pot OF boiling water and cook for
twenty minutes. Lift and then drain or
cloth and serve with gulyas.
A gulyas made of lamb or chicken /,
delicious.
Lamb Gulyas
Cut two pounds of breast Of laml
in small pieces and wash and ther
drain on cloth and roll in -four. Plac,
~ " iutBt huu'tpdH OH tue nTe ant
shake every little while the meat mus
become very brown. Add
One cup Of pafer,
One and one halt cups Of slicGt
onions,
ne-hGU cup Of sHced carrots,
Three red peppers, prepared as di.
vscfed IN Hungarian guiyas.
Allow the mixture to cook very SLOWLY
and stir frequently. Cook for one anC
one half hours and then add
Onc ard one. halt teaspoons of salt,
osr feaspoon Of paprika,
Oserhdr cup Of cold water,
Fewr iqhiespooNs Of eorHstarch,