Hungarian Goulash En Casserole

Ingredients:

4  onions

12 small onions

2 lbs veal

 1 cup carrot slices

Bacon fat

 1 cup carrot slices

1-1/2  pints brown stock

1 cup turnip slices

Salt

Pepper

Paprika

1 pint potato balls

Method:

            Slice the onion and cut the raw veal in cubes. Cook together in a little bacon fat, until brown. Transfer to casserole, pour over it the brown stock, and season with pepper and paprika. Place in a moderate oven (350 F.). Add more fat to that in the frying-pan and brown in this the potato balls, small onions, and slices of carrot and turnip. Add the vegetables and salt to the casserole when meat is partly cooked. Finish the cooking, adding more stock if necessary. This dish should cook two hours. If the broth is too thin when ready to serve, thicken slightly with a brown roux rubbed smooth in water.
©Al (Alex-Alexander) Girvan. All rights reserved.