THE RIGHT RECIPE

Evening Star, Issue 23527, 16 March 1940, Page 20

THE RIGHT RECIPE

TRY A GOULASH When the family tires of ordinary stow —no matter how excellent this can be when well made—why not try them with a central European one, in other words with a goulash ? For four persons you will need 11b shin of beef cut up into six or eight pieces, stock enough to cover the meat, onions, a good dessertspoonful of paprika, pepper, and salt, a little flour, and one ginger biscuit crumbled up. Cut up at least two large onions and cook gently in fat or margarine for a few minutes, but not so as to brown the onions. Add to them the pieces of meat, having previously rolled them well in seasoned flour, fry gently, turning them in the onions, but again do not let them brown much. Put everything into either an iron saucepan with a lid or a lidded casserole, accordingly as you find it convenient to cook on the stove or in the oven. Add the paprika and the ginger biscuit, mixing well. Cook as slowly as possible for at least one and a-half hours.

Serve with boiled or mashed potatoes. Every bit of the shin of beef, including liny gristle, should be deliciously tender in this dish, so there is absolutely no waste. If this amount is made for two persons the goulash will eat very well if warmed up a second day, but it must not then be allowed to boil when reheating.