HUNGARIAN GOULASH
Serves 5. Preparation 2½ hours.
- 2 lbs. beef (shoulder clod)
- Salt
- Flour
- ¼ lb. fat salt pork
- Boiling water
- 2 cups tomatoes
- 1 sliced onion
- 1 stalk celery
- Bit of bay leaf
- 4 cloves
- 2 cups sliced potatoes
- 1½ cups carrots
- 1 green pepper
- Parsley
Wipe beef, cut in two-inch pieces, and roll in flour. Cut salt pork in dice and fry until light brown. Add beef and cook until meat is well browned, stirring constantly. Add salt and enough boiling water to prevent burning, and cook slowly two hours or until tender. In another dish cook tomatoes, onion, chopped celery, bay leaf and cloves for thirty minutes. Add two tbsp. flour, mixed until smooth with two tbsp. cold water, and cook thoroughly. Add to meat. Remove meat to center of platter, surround it with potato slices and carrots cut in strips and cooked until tender in boiling salted water, and add the green pepper parboiled and cut in strips. Pour gravy over the meat; garnish with parsley.