Evening star., 1943-11-19
HUNGARIAN GOULASH,
THANKS to Mrs. P. L. G.,
Chem Chase.

CheDy Chase.)
Although I had been tempted to
clay low" in regard to Mrs. F. A. P.'s
request for real Hungarian gou-
lash," due to the fact that I am
very busy at this time of the year,
after reading the Victory Chefs"
composite recipe of same, I give her
my own version which l have used
successfully, as have number of
my friends:
Gulyas (goulash)-1 large, mild
onion minced, "a cup butter Cor
other fat lard is very good, 3
medium sized tomatoes or No. 2
can tomatoes, large, green pep
pers, minced; l tablespoon paprika,
3 peppercorns, l teaspoon caraway
seeds, 2 tablespoons salt, 112-pound
top-round steak (chuck can be used
also), medium sized potatoes.
Saute the onion in butter until
brown, about 8 minutes. Wash
and chop tomatoes and add to
minced green pepper. Stir into
onion. Add seasonings and SIM
mer for 10 minutes. Cut meat into
small cubes, removing all stringy
parts, gristle and suet. Add to first
mixture and simmer over low heat,
covered, about hours Then peel
and dice potatoes and add to meat
with Just enough water to cover
them. Increase heat slightly and
cook until potatoes are soft, about
Is minutes. This recipe makes 6
portions.
1t is true that there are several
versions of goulash just as there are
of clam chowder. etc. in this coun-
try. However. in all the recipes
! I have gone over or that I know
of personally, there was never a
combination of veal and beef, nor
was the gravy thickened in the be-
ginning of cooking as the Victory
Chef concocts.
If this is not the goulash that Mrs.
F.. A. P.'s husband has in mind,
if she will call me at Oliver 87O2 I
can give her several other versions,
i. e., goulash as soup, veal papri-
kash, Szekely Gulyas (Which is made
of pork and uses sauerkraut, etc.
| (ThdnkS to Mrs. A. L., Alexandria, J
Here's a recipe for Hungarian
goulash which I am sure you will
like. This is one of my husbands
and my favorite dishes. My mother
brought the recipe from Vienna,
and even though I've tasted goulash
prepared in many different ways I
like my mothers recipe best.
Use IL or pounds of lean beef
or veal. I prefer veal. Cut me-
dium sized onions in small slices and
fry them in meat pot in table
spoon of fat. Don't use butter
Allow onions to become golden
brown, then put in the meat, cut in
Ia a-2-inch cubes. Add q glass of
water Immediately. Add about =
teaspoon of paprika, and salt as de-
sired. Cover and let simmer on
small flame. Stir every 5 min
utes. After about Is minutes pour
in half of small can of tomato
sauce. Cook about one hour or until
the meat becomes very tender. If
necessary, add more water. Just be-
fore serving add q tablespoon flour
and stir. Serve with potatoes and
vegetables. I want to emphasize
that four onions are necessary to
make lot of delicious gravy.
GINGERBREAD RECIPES.
(Thonks to Mrs. J. T. B.,
College Park.)
Here is the best gingerbread recipe
we've ever used at our house. 1 cut
it out of recipe book years ago. It
is called Fluffy Gingerbread.
Two cups all-purpose flour, IL
teaspoons baking soda, "a teaspoon
salt, 2 teaspoons ginger, a teaspoon
cinnamon, 4 teaspoon cloves, y
cup shortening, " cup sugar, 2 eggs,
q cup molasses, cup boiling water.
Sift, then measure flour. Sift 3
times with soda, salt and spices.
Cream shortening, add sugar and
continue beating until light and
fluffy. Add eggs, one at time and
beat well. Add "a dry ingredients,
blend we'll. Add molasses, beat un-
til smooth. Add remaining dry in
gradients, beat well. Add boiling
water, stir until blended. Bake in
creased loaf pan, Sx10, at about $50
degrees for IS minutes.
This is the electric -beater method
The eggs would have to be beaten
separately and added to the mixture
at the same point when using the
/ hand beater. We serve it with either
{ lemon, raisin, rum or orange sauce
And, of course, it's good with
whipped cream or ice cream!
| (Thanks to Mrs. E. T. A.,
Washington.
First let me thank you for the
\ Clearing House. It's just grand
, even If we can't make all the recipes
{ because of wartime rationing, we