Hungarian Goulash

Ingredients

• 2 lbs. lean hamburger
• 1 cup chopped onion
• 2 cloves garlic minced
• 1/4 cup all-purpose flour
• 3 tsp. paprika
• 1/4 tsp. pepper
• 1/4 tsp. dried thyme leaves, crushed
• 2 bay leaves
• 1 28-oz. can tomatoes
• 1 cup dairy sour cream
• Hot buttered noodles

Method

1. 1

   In a large, heavy skillet, brown hamburger.

2. 2

   Pour off excess grease.

3. 3

   Reduce heat; add chopped onion and minced garlic.

4. 4

   Cook until onion is tender but not brown.

5. 5

   Blend in flour, paprika, salt, pepper, thyme, and bay leaves.

6. 6

   Add tomatoes.

7. 7

   Cover and simmer, stirring occasionally, about 30 minutes.

8. 8

   Stir in sour cream and serve over hot buttered noodles.

Nutrition per serving

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 35. The excerpt below is the record exactly as published.

HUNGARIAN GOULASH e lbs. lean hamburger Lecupe chopped. onion PislovelCarkic »im2nced HH HHH 1/4 cup all-purpose flour 3 tsp. paprika Ie RSD RSaALs 1/4 tsp. pepper 1/4 tsp. dried thyme leaves, crushed 2 bay leaves 1 28-0z. can tomatoes KEK Hi l cup dairy sour cream Hot buttered noodles In large, heavy skillet brown hamburger. Pour off excess grease, Reduce heat; add chopped onion and minced. garlic. Cook till onion’ is’ tender; but not brown. Blend in all-purpose flour, paprika, salt, pepper, crushed thyme and bay leaves. Add tomatoes. Cover and simmer, stirring occasionally, about 30 minutes. JStir often last 10 minutes. Stir in dairy sour cream, verve at once over hot buttered noodles. Makes 8 servings. Peggy Everhart Sumner 160 MAIN DISHES HAM CONES lo. cooked ham, ground Tosp. onion, grated TOSD. eprepared "musvard ege > silignvily *beaven TRpSp, “pineapple syrup 1/2 cup crushed cornflakes 6 pineapple slices MR HH Mix first 6 ingredients together thorough- eos De II LOeCOne—cnaped*palvies Chol! in additional cornflake crumbs and place Pecmmcole, On a pineapple sitice in shallow baking dish. Bake. uncovered for 30 min- utes at 350 degrees F. Note: Can make anead and freeze. Margaret Harrison POPIN' FRESH BARBECUPS 3/4 lb. ground beef 1/2 cup barbecue sauce 2 Tbsp. brown sugar ferop .. miced "onion hecary biLscusus 12) Cook meat, drain grease, add all other ingredients. Line tart pans with biscuit dough. Pour in mixture and bake at 400 degrees for 10 to 12 minutes. Top with shredded cheddar cheese. Mrs. Curtis A. Myers 161 MAIN DISHES SPAGHETTI SAUCE DOs) SVOUNnG POliiC large onion, chopped fine green pepper, chopped fine qt. whole tomatoes small can tomato paste 1/2-0Z. package spaghetti sauce mix can chopped mushrooms, drained 1/2 tsp. each, salt and pepper e bay leaves LAcwespambad i) 3/4 Tosp. garlic powder or 1 clove garlic well chopped fab, INERT a MPIC Neal in & Ppp pe pp Brown meat with onions and green pepper. Cook until meat is done, Drain excess fat. Add all remaining ingredients. Sim- mer forme Hours), lines James C2 Dirl ion BAKED PEPPERS & green peppers Lyilbyeeround, chuck, omc iD Se bOiteoariany, ground 1/2 cup rice, cooked seasoning salt 1/2 cup grated cheese Cut peppers in half. Remove membrane and seeds. ° Lefuwater coméwro anbpoliine noin: and drop peppers in this water and when peppers change color, remove from water. Use l tsp.) salt toate water. | eho mt overcook, Remove the peppers from the water and place in a greased baking dish 162 MAIN DISHES and sturt with the following: Mix vp the ground chuck or ground cooked ham, cooked rice, drained, grated cheese, salt to Taste, break two eggs into»mixture and naseveryiuehhes Usewanhittle sweet milk GeO soften mixturesmistuffopeppers,and eoverseach pepper with bread crumbs, or you can use crushed cornflakes. Puta pat of butter on top of each pepper. Bake at 350 degrees F, until brown, Mes. J0nn snyder SLURFED: PEPPERS foibo. ecroundybeef 2 cups rice (cooked) 1/4 cup chopped onion

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