HUNGARIAN GOULASH Jarka Kabela
4 Ibs. chuck beef (or pork) water to cover

5-6 C. sliced onions flour to thicken sauce for gravy

2 large T. paprika salt to taste

1 green pepper, seeded and cut pepper to taste

1 tomato, chopped
Preheat oven 350°.

Brown meat (cut into cubes). Cook onions in bacon fat until limp. Place meat in
large flat pan and cover with the onions (lots of onions). Put a little bacon fat in a
small pan, add the paprika and let it heat. Then pour this over the meat and add cut
up green pepper and tomato. Add water and cover. Bake in slow oven until meat is
tender, 112-2 hours at 350°F. Then add flour and water for gravy. Salt and pepper
to taste. Cook until gravy thickens. DELICIOUS -- serve with noodles or potatoes.
Serves 6-8.

HUNGARIAN SOUR CREAM AND POTATO CASSEROLE Beatrice Boynton

4C. sliced boiled potatoes 4 slices hard boiled eggs

1 C. sliced raw onions salt and pepper to taste

ham or smoked Hungarian or Polish 1% C. commercial sour cream
sausage

Preheat oven 300°-325°.

Place a layer of sliced boiled potatoes in a medium sized casserole, 7 cup casserole,
buttered. Cover with layer of onions, sait, pepper, and arrange meat in next layer.
Then add a layer of sliced hard cooked eggs and repeat until the casserole is nearly
full. Add the sour cream, thinned a bit with cream. Bake in a slow oven 300°-325°F
until the cream is absorbed, 114 - 1% hours. Serves 6.

Be sure the last layer is a potato layer before adding the sour cream.

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