[1177—GOULASH DE BŒUF A LA HONGROISE]
Cut three lbs. of ribs or shoulder of beef into squares weighing about three oz. each. Fry these pieces on a moderate fire in four oz. of lard, together with one-half lb. of onions cut into large dice, until the latter acquire a nice, even, golden colour. [391] ]Season with one-third oz. of salt and the necessary quantity of paprika; add one and one-quarter lbs. of peeled, pressed, and quartered tomatoes, and one-sixth pint of water.
Cover and cook in the oven for one and one-half hours.
This done, add one-third pint of water and one and one-quarter lbs. of quartered potatoes to the Goulash.
Continue the cooking in the oven, basting often the while, and do not stop the operation until the moistening-liquor is entirely reduced. When about to serve, dish the Goulash in a timbale.
[1178—HACHIS DE BŒUF A L’AMÉRICAINE]
Cut the meat into small cubes.
Also cut into dice the same weight of potatoes as of meat.
Season these potatoes and toss them in butter.
This done, put half their quantity into a saucepan with the meat dice, and cohere the whole with a few tablespoonfuls of tomato sauce and reduced veal gravy. Heat without allowing to boil; dish in a hot timbale; distribute the remainder of the potatoes, which should be crisply fried, over the hash, and sprinkle with a pinch of freshly-chopped parsley.