Hungarian Goulash Recipe
4 onions
2 pounds veal
Bacon fat
1-1/2 pints brown stock
Pepper
1 pint potato balls
12 small onions
1 cup carrot slices
1 cup turnip slices
Salt
Paprika
Slice the onion and cut the raw veal in cubes. Cook together
in a little bacon fat, until brown. Transfer to casserole,
pour over it the brown stock and season with pepper and paprika.
Add more fat to that in the frying pan and brown in this the
potato balls, small onions, and slices of carrot and turnip.
Add the vegetables and salt to the casserole when the meat
is partly cooked. Finish the cooking, adding more stock if
necessary. This dish should cook two hours. If the broth is
too thin when ready to serve, thicken slightly with browned
flour rubbed smooth in water.
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