SPECIAL HUNGARIAN
GOULASH
y* pound boneless fresh pork,
16-inch cubes
Vs pound boneless leg of veal,
16-inch cubes
16 cup flour
2
2 tablespoons shortening
M medium size onion, diced
2V* cups water
2 medium size bay leaves
2 tablespoons tomato paste
1 teaspoon paprika
2 chicken bouillon cubes
16 cup sour cream
116 teaspoons caraway seed
1 fl pound 13 ounce) can
sauerkraut (316 cups)
6 boiled potatoes
Dredge pork and veal
cubes in the combined flour,
salt and pepper. Brown
cubes in the melted shorten
ing in a medium hot skillet,
adding onions when meat is
almost browned. Add water,
bay leaves, tomato paste,
paprika and bouillon cubes.
Cover and simmer for ap
proximately 1 hour. Remove
bay leaves and blend in sour
cream. Combine caraway
seed and drained sauerkraut
and warm over low heat.
Serve meat and gravy over
sauerkra ut, with a boiled po
tato alongside. Serves 6.
BEEF RIB ROAST
APPLE - DILL PICKLE RELISH
2 to 3-rib beej standing ril> Salt atul pepper
roast Apple Dill Pickle Relish
Have the market man remove the chine bone to make
carving easier. Season. Place fat side up on rack in om*n
roasting pan. Insert meat thermometer so the bulb reaches
the center of the thickest part, being sure that the bulb does
not rest in fat or on bone. IX) not add water. IX) not cover
Roast in a slow oven (300u F.) to the desired degree of done
ness. The meat thermometer will register 140° F for rare.
160° F. for medium-done; 170° F. for well done. Allow IN
to 20 minutes per pound for cooking a rare roast. 22 to 25
minutes for medium; and 27 to 30 minutes for wdl-done.
Serve with Apple-Dill Pickle Relish.
APPLE-DILL PICKLE RELISH
3 tart medium apples
1 medium onion
2 small dill pickles
ii cup vinegar
!• cup sugar »
(Quarter and core apples. Put apples, onion and pickles
through coarse fix>d grinder. Add vinegar ami sugar, and
mix thoroughly. Yield: approximately IK cups.
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