Cut veal and beef in small pieces (definitely smaller than
you would for stew, maybe 1/2 " squares. Add these to onion and
bacon and brown.
- tomatoes (cut up), with juice (one 14.5 oz can)
- corn corn, with juice (one 14.5 oz can)
- mushrooms, 2 small (7 oz) or 1 large can
Cook for about 1/2 hr (until meat is tender).
Drain off liquid from goulash. Set aside.
Melt 1/2 cup butter in pan.
Add 1/2 cup flour, mix well but don't burn.
Then add liquid gradually while stirring and cook as cream sauce.
Put sauce back on goulash and cook 1/2 hour. BE CAREFUL IT DOES
- It would help if you could get a slab of bacon or, at least
thick cut slices, because you should end up with dices or little
rectangles, triangles or even parallelograms.
- Prepare to weep profusely when you do the onions.
If all you can get is stew-size veal/beef, then you have to
cut it up smaller. Schubert's Meat Market used to deliver it cut to
size...in the good old days.
- Draining the liquid off the goulash.
Here you are lifting an 8-10 lb kettle with your left hand while holding the lid with your
right....and tipping the kettle besides.
Unless, of course, you are wise like your mother
and, with a slotted spoon, ladle it into a colander below which you
have placed a pan to catch the precious liquid as it drips through.
You can then drain off any that might be left in the kettle.
SAVE ALL THE LIQUID!
- When your goulash is done, you can keep it warm on a burner (don't
burn!) or you put it in a casserole in the oven.
I remember this used to be served every Christmas eve, at the big party at Nana's house,
among a few other special occasions. We kids had interesting names
for it, which I will not repeat here, but I really liked this
recipe and always ate my serving, as I recall. --FF