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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Feb. 8, 1957)
Statesman, Salem, Ore., Frl., Feb. 8. '57 (Sec. Ill) 11 Long, Slow Cooking of MeafBest- m The Hungarian national dish li "gulyas" or "fulyashus" meaning herdsman's meat a mixture of beef, vegetables and, of course, paprika. The aecret of the Hungarian gulyai ii the pap rika and the long ilow cooking. Gourmeta still argue about the genuine way to make gulyaa, some sauteing the paprika with the onjon in the early prepara tion and adding tomatoes to the cooking meat Others scorn the tomatoes and, add the paprika after all the browning is done. Whatever the method of prepa ration, it's a main dish you'll want to serve often. You'll be fascinated by. the intriguing fla vor the large amount of paprika gives the beef and ssure. Because you'll want to serve this main dish often, directions are given for an American ver sion in which you may substitute f-nund beef for the stew beef, hen you can take advantage of good buys in ground beef and . also add variety to your meals. J This Hungarian Goulash is serv ed over the easily cooked, Inex pensive Amertean-irown rice. MENU , -Hungarian "Goulash" , . - -- --Fluffy Hot Rice Dill Pickles Tossed Vegetable Salad Bowl Pumpernickel Bread Lemon Meringue Pie HUNGARIAN GOULASH 2 tablespoons fat or drippings V4 cup all-purpose flour ' lbs. stew beef (or grQund beef 1 cup water 2 strips bacon, .coarsely chopped 24 cups coarsely chopped -onions 1 tablespoons and 1 teaspoon paprika 2 teaspoons salt 1 No. 303 can. tomatoes 1 cup uncooked white rice .2 cups water 1 teasnoon salt ' " Melt the fat in a skillet. Cover the beef with the flour. (If ground beef is used, form Into firm balls about the lire of wal nuts. Roll in the flour.) Brown the beef on all sides In the fat. (If ground beef balls are used, start with 1 tablespoon of fat addine mora if necessary.) Put the beef in a large kettle or Dutch oven. Rinse the skillet well with the 1 cup wster. Heat If necessarv to loosen the brown ings. Add the water to the beef. Cover and cook slowly for 1 hour. -While the beef cooks, fry the haron in the skillet. Remove the bacon. Add the onions to the skillet and cook until they begin to brown. Stir in the paprika and J teaspoons salt. Return the ba con to the smiiet. After the beef rooks 1 hour in the kettle or Dutch oven, add the nnlnn and bacon. Pour the toma toes into the skillet. Break the tomatoes into amall pieces. Stir the tomatoes to loosen any re maining onion and paprika. Aaa to the beef mixture. Cover and cook slowly until the beef la ten der hut not soft, about 1 hour. About 30 minutes before the beef it done, put the rice, water and 1 teaspoon salt in a 2-quart saucepan. Bring' to a vigorous " boil over a high heat Turn the heat down low. Cover with a lid nil simmer over this low beat 14 minutes. Remove the sauce pan from the heat out leave m lid on 10 minute. Tn aerve. rrs nee the rice on a large platter. Top with the beef and some of the gravy. If nec essary, serra the rest of the gravy in a separate dish. This, re cipe makes a 10 a servings. Chicken: Feature Recipe is; Given - Chicken croquette! - are - Teal company fare. They make good luncheon main oisnes. CHICKEN CROQUETTES 2 tablespoons butter. . 2 tablespoons flour ' 1 cup milk 2 teaspoons salt - 1 teaspoon Worcestershire sauct ' H teaspoon paprika Vs teaspoon pepper ; i i,kiiiuvin rhflDoed carsley 2 cups chopped cooked chicken Melt butter; add flour and cold milk alowly, stirring until smooth and creamy: add aeasoning and parsley. Boil 2 minutes. Add -ki.w-.. mI wall mil twiur out on platter to cool. When cool en- UUgll . - spoon of the mixture In floured hands; shape Into croquettes; put Into cold place-untll firm. Roll in bread crumbs, then in egg beaten with 2 tablespoon cold milk, then in bread crumns. iryra deep hot fat at 383 r. Candy Recipes TiaintvUse Here Is an uncooked candy nice enough lor a lea pny. BUTTER CREAM STICKS .. pound butter . . 2 pounds confectioner!' sugar pound choeolata 1 teaspoon salt 1 1 teaspoon vanilla Dipping chocolate U'lnnt tneafa ffrOUnd Allow the butter to soften at ..Mualitri mnA hlenri with ruuni h.jh'ul"' - -the confectioners augar. Stir In iu- hIuimIiI the salt ana U1C MICH' , - f vanilla. Roll into fmall ball and shape like acorni. Dip tha tops into tha melted dipping chocolate, then tmo me nu. r " waxed paper to cooi. i kinir wRUNrn .k... ..I nnl rlnll SC roi -rr-- - companled by cornbread and lots of hot coffee. Nica to linger oyer 4 I! uinrin I J 1 1 '""""T.. i - izzz'lr-,l MV" ir i:- , i eV i vu f i,'l r i' l IrC-fiM ' af - i". ii - '.1 ' I . J 1 I rs. ' I i I I It' "i,t HT 1 I v. J I Tl. --JV-.w-'k-k HI II LIU " V' LVW .... . , ' 1 ; Niw Softwav storts opened last month at 10th and N. I Hality and N. E. 42nd and Kllllngiworth, In Portland, at 40th and Main in Vancouver, Wash., follow current oxterlor design shown above. . . . - . . - : Vl" . : e- A l, ", - IS y It's as all 96 Safeway stores throughout Oregon and Southwest Washington join in celebrating 30 years of finer foott service to Northwest families. Now, after months of preparation for this sale of sales, stores are stocked to the. rafters. Gay price tags point out the greatest array of outstanding food buys ever of fered. And on the pages to follow, you will find a wealth of information that will Kelpyou understand why more and more families are saying, "Safeway'i your BEST place to SAVE." . FEBRUARY 6th through 17th At Every Safeway Store in Oregon . and Southwest Washington ,'lll',4fcsasaW 1 The Greatest Store-Wide Sales Event In the History of the Northwest! happy anniversary to Safeway, happy savings to timia " . , v -' - - . ! and 4 - r : , 'I ?:t YOU, V '; i : 'i - ..... .-...i . i ! . v ; with company i -
