| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hungarian | Beef/veal, Casseroles, Hungary | 6 | Servings |
INGREDIENTS
| 4 | Onions | |
| 2 | lb | Veal |
| Bacon fat | ||
| 1 1/2 | pt | Brown stock |
| Pepper | ||
| 1 | pt | Potato balls |
| 12 | sm | Onions |
| 1 | c | Carrots; sticks |
| 1 | c | Turnips; sliced |
INSTRUCTIONS
Slice onion and cut veal into cubes. Cook together in bacon fat, until brown. Transfer to casserole, pour over brown stock and season with pepper and paprika. Place in oven at 350F. Add fat to frying pan, brown potato balls, small onions, carrot sticks, and turnip slices. Add vegetables and salt to casserole when partly cooked. Finish cooking two hours. If broth is too thin, thicken slightly with browned flour rubbed smooth in water. "American Womans Cook Book" 1939, p. 705 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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