nto a bowl. Serve with goulash over the spaetzle.
nch tubed cake. Triple the recipe for the cookies.
FOR
GOULASH:
In a large heavy
Goulash:
Saute onion and garlic
o not boil.
Serve goulash with sauerkraut.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
lavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Sprinkle meat generously with salt, pepper and ground allspice.
Place in crock-pot on high setting.
Add 1 cut up onion and minced garlic.
Add carrots, celery, bay leaf, 3 or 4 peppercorns and 4 whole allspice.
Add tomato puree and sugar.
Add beef gravy, leave on high for 2 hours, then turn down to low.
Set for 7 hours.
Boil noodles.
Strain sauce if you desire.
Serve over noodles.
Top with grated cheese.
You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.
Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.
Cook the meat in batches, if necessary and set aside in a bowl ...
nstead of margarine (as per recipe above). You can then cook
he pan bottom, prepare the goulash sauce:.
Pour 3 cups
mall cubes and put into goulash. Cook until potato is done
Set the oven to 200C/375\u00b0F.
In a large bowl mix everything together apart from the cream cheese and grated cheese and put into an ovenproof dish.
Dot the cream cheese, teaspoon by teaspoon evenly in and around the goulash and press down into it (it doesn't have to be too neat).
Bake in the oven for 45 minutes to an hour sprinkling the cheese on after the first 30 minutes.
When the cheese is melted and slightly browned it is ready.
Comforting, satisfying and quick.
ake a big pot of goulash and freeze for a quick
ot like pasta when the recipe is finished).
With a
ogether then stir into the goulash. Simmer for a further 2