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
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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 -