Hungarian Goulash En Casserole

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Title: Hungarian Goulash En Casserole
Yield: 6 Servings
Categories: Beef, Casseroles, Hungary


4 Onions
2 lb Veal
Bacon fat
1 1/2 pt Brown stock
1 pt Potato balls
12 sm Onions
1 c Carrots; sticks
1 c Turnips; sliced

Slice onion and cut veal into cubes. Cook together in bacon fat, until
brown. Transfer to casserole, pour over brown stock and season with pepper
and paprika. Place in oven at 350F. Add fat to frying pan, brown potato
balls, small onions, carrot sticks, and turnip slices. Add vegetables and
salt to casserole when partly cooked. Finish cooking two hours. If broth is
too thin, thicken slightly with browned flour rubbed smooth in water.

"American Womans Cook Book" 1939, p. 705