TRY A GOULASH

Timaru Herald, Volume CXLVIII, Issue 21559, 23 January 1940, Page 10

TRY A GOULASH

STEW WITH AN ACCENT When the family tires of ordinary stew —no matter how excellent this can be when well made—why not try them with a central goulash, suggests a writer in the “Manchester Guardian.” For four persons you will need lib shin of beef cut up into six or eight pieces, stock enough to coyer the meat, onions, a good dessertspoonful of paprika, pepper, and salt, a little flour, and one ginger biscuit crumbled up. Cu 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 And it convenient to cook on the stove or in the oven. Add the paprika and the ginger biscuit, mixing well. Cook as slowly as passible for at least one and a half hours. Serve with boiled or mashed potatoes. Everbit of the shin of beef, including any 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.