Hungarian Goulasch I

12 pounds beef 1 1/2 cups drippings

1 quart boiling water 1 3/4 cups barley flour

2 quarts tomatoes

1 cup sliced onion

1 cup celery

4 bay leaves

1 teaspoon cloves

1 teaspoon peppercorns

Use any inexpensive cut of meat; left-over roast or steak may be used also. Cut beef in two-inch pieces; wipe, roll in salted barley flour, and saute in hot drippings. Put in kettle with boiling water, cover, and cook slowly three hours, or until tender. Cook tomato and seasonings together slowly in covered saucepan fifteen or twenty minutes, put through puree strainer; add enough of the stock to make three quarts in all. Mix flour to smooth paste with a cup of cooled stock; add to tomato mixture, stirring constantly. Boil five or ten minutes. Drain meat from stock, put in casseroles,.add hot sauce, and reheat in oven if necessary.

Hungarian Goulasch II

8 to 10 pounds veal from shoulder 3 quarts boiling water 2 tablespoons salt Chili powder to taste

7 pounds white turnips 2 bunches celery 6 to 8 lbs. small onions 12 pounds potatoes 2 cups barley flour

Cut veal in two-inch pieces, brown in drippings or salt pork fat; put in kettle with salt, chili powder, and boiling water. Cook slowly four hours or longer. Wash and cut celery in inch pieces, and add to veal about an hour before serving. Peel turnips, cut in halves lengthwise, and each half in slices; add to veal with celery. Yellow turnips require one and one-half hours.

Cook onions as Boiled Onions. Potatoes should be about size of onions, or cut large ones in quarters or halves. Steam forty minutes, or until tender.

Half an hour before serving, remove veal and vegetables to casseroles. Thicken stock with flour which has been stirred into drippings in which veal was browned; season to taste. Add potatoes, onions, and hot sauce to meat and vegetables, and serve at once, with chopped parsley sprinkled over top.