Mccall's cooking school hungarian goulash recipe

Hungarian Goulash Recipe

I know there's a lot of goulash recipes on Zaar but I couldn't find this one,

and really want to try it soon. It comes from McCall's Cooking School cookbook.

Goulash

3 lbs boneless beef chuck

1 lb onions, about 3 cups (peeled and sliced)

1/4 cup olive oil or vegetable oil

1 tablespoon paprika

1 1/2 teaspoons salt

1/8 teaspoon pepper

1 (10 1/2 ounce) can condensed beef broth, undiluted

Sauerkraut

2 (14 ounce) cans sauerkraut

1 large potato

3 tablespoons butter or margarine

1/2 cup chopped onions

1 teaspoon caraway seeds

2 tablespoons light brown sugar

boiling water

3 tablespoons flour

1 cup sour cream

8 servings

5 hours 1 hr prep

Cut beef into 1 1/2 inch cubes.
Peel and slice onions.
In a 6 quart Dutch oven, heat oil over medium heat. Add beef cubes in a single layer (do not overcrowd) and saute over medium heat.
Continue cooking, turning to brown on all sides.
Remove beef to a bowl as it browns. Continue browning the rest of the beef. This will take approximately 30 minutes in all.
Add onion to drippings; cook, stirring until tender and golden (about 10 minutes).
Return beef to Dutch oven. Add paprika, salt and pepper, stirring well until combined.
Stir in 3/4 cup beef broth and bring to boil. Reduce heat and simmer covered, 2 hours or until the beef cubes are fork tender.
While beef cubes cook, prepare sauerkraut.
In a colander, drain sauerkraut well. Pare potato; grate enough potato to measure 3/4 cup.
In hot butter in large skillet, saute 1/2 chopped onion until golden ( about 3 minutes).
Add sauerkraut, potato, caraway seed, brown sugar and 2 cups boiling water.
Bring to boil; reduce heat; simmer uncovered, stirring occasionally, 20 minutes or until most of the liquid has evaporated.
Meanwhile, in a small bowl, combine the flour and remaining broth; stir until smooth.
Gradually add to beef mixture, stirring constantly.
Simmer, uncovered, stirring occasionally, 15 minutes longer.
Just before seraving, slowly stir 1/2 cup hot gravy into sour cream in small bowl. Add slowly to beef mixture; stir to blend.
Heat, but do not boil.
Serve goulash with sauerkraut.

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Sweet & Sour Pork recipe McCalls Cooking School

Sweet And Sour Pork

From "McCall's Cook Book", 1963 .

Yield: 6 Servings

1 1/2 Lb Pork, Cut Into 2"x1/2" 2 Tablespoon Cornstarch

-Strips 1 Tablespoon Soy Sauce

2 Tablespoon Fat 1/2 Teaspoon Salt

1/4 Cup Water 3/4 Cup Green Pepper, Cut In Strips

2 1/2 Cup Pineapple 1/4 Cup Onion, Thinly Sliced

1/4 Cup Brown Sugar

Brown pork in fat. Add rest of ingredients and cook for about 5 minutes.

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Recipe Card

from McCall's Cooking School

Meat - Pork & Ham

Recipe File
Raisin Pork Cutlets

Amount Ingredient

1 large egg

water

1/3 cup unsifted all-purpose flour

2 teaspoons salt

1 pound pork tenderloin cutlets, 1/8 inch thick

4 tablespoons butter or margarine

12 ounce package fresh spinach fettuccine

2 tablespoons freshly grated Parmesan cheese

1/3 cup dark seedless raisins

1 chicken-flavored bouillon cube or 1 envelope chicken-flavored bouillon

1 tablespoon brown sugar

1 teaspoon julienne lemon zest

1/2 cup dry vermouth

1 tablespoon freshly squeezed lemon juice

1 tablespoon minced parsley

2 small acorn squash, sliced and steamed until tender

Sauteed Cherry Tomatoes (see Vegetable section of Recipe File)

1 parsley sprig for garnish

Preparation Tips:

1. In a pie plate, using a wire whisk or fork, beat egg with 1 tablespoon water until thoroughly blended. Set aside. On a sheet of waxed paper, mix the flour with 1/2 teaspoon salt. Dip one pork cutlet into egg mixture until thoroughly coated; drain off excess.
2. Coat the egg-dipped cutlet thoroughly with flour mixture; shake off excess flour mixture. Place flour-coated cutlet on plate. Repeat with remaining pork cutlets, first dipping each into the egg and then coating with flour mixture.
3. In 12 inch skillet, over medium heat, melt 2 tablespoons of the butter. Add pork cutlets, several at a time, and saute 2 minutes on each side. Place cooked cutlets on a heated serving platter; cover loosely with aluminum foil to keep warm. Repeat until all cutlets are cooked.
4. While cutlets cook, in a large saucepan, over high heat, bring 3 quarts water and remaining 1 1/2 tablespoons salt to boiling. Add fettuccine and cook 3 to 5 minutes or until al dente; that is, cooked but firm to the bite. Drain and toss with remaining butter and the Parmesan cheese. Cover to keep warm.
5. In the skillet used for cooking the cutlets, over medium high heat, bring 1/2 cup water, the raisins, bouillon cube, brown sugar, lemon zest, vermouth, and lemon juice to boiling. Reduce heat to low and cook, stirring constantly, to reduce liquid in skillet to 3/4 cup.
6. Arrange cutlets on warmed serving dish. Top with sauce and sprinkle with minced parsley. Surround with fettuccine and slices of steamed acorn squash. Garnish with Sauteed Cherry Tomatoes and a sprig of parsley. Makes 4 servings.

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Pork: Country-Style Pork Stew with Herb Biscuits

Country-Style Pork Stew with Herb Biscuits

(and Cabbage wedges)

From McCall's Cooking School magazine, Issue #11, 1985

1 lg. onion

6 carrots

2 stalks celery

1 1/2 lb. boneless pork loin or shoulder

3 sweet Italian sausages

2 Tbsp. butter or margarine

2 Tbsp. salad oil

1/2 tsp. salt

1/8 tsp. pepper

1 bay leaf

2 Tbsp. flour

1 c. dry white wine

1 c. water

Herb Biscuits:

2 c. all-purpose flour

3 tsp. baking powder

1 tsp. salt

1/4 c. chopped parsley

1/3 c. shortening

3/4 c. milk

1 head cabbage (about 2 lb.)

1/2 tsp. salt

Peel and slice onion. Pare carrots; cut each on diagonal into 2 1/2-inch pieces. Cut celery stalks on diagonal into 2 1/2-inch pieces. Wipe pork with damp paper towels; cut into 2-inch pieces. Cut Italian sausages in half crosswise.

In hot butter and oil in 6-qt. Dutch oven, saute onion, carrot and celery, stirring, about 5 minutes. With slotted spoon, remove vegetables; reserve. In remaining fat, saute pork and sausages, turning with wooden spoon, until well browned on all sides, about 25 minutes. Add 1/2 tsp. salt, pepper, bay leaf and flour; mix well. Add wine and water. Bring to boiling, stirring; simmer, covered, about 1 1/2 hours, or until pork is fork-tender. Add reserved vegetables last half hour of cooking, stirring till well combined.

Preheat oven to 450F.

Make Biscuits: Into bowl, sift flour, baking powder and 1 tsp. salt; add parsley. Cut in shortening with pastry blender or 2 knives until the mixture resembles coarse cornmeal. Make well in center; pour in milk. Stir to form soft dough that leaves the side of bowl.

Turn onto lightly floured pastry cloth; coat with flour; knead 8 times. Roll 1/2-inch thick. With floured 2 1/2-inch biscuit cutter, cut down into dough. Place on ungreased baking sheet 1 inch apart. Reroll and cut trimmings. Bake 12 to 15 minutes until lightly browned. Makes 12.

Discard outer leaves from cabbage; wash; cut into 8 wedges. In large skillet, bring 1 cup water and the salt to boiling; add cabbage. Over medium heat, cook, covered, 8 minutes, or until tender-crisp. Arrange cabbage around stew on serving dish. Pass biscuits.

Serves 8.

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Wine-Braised Pork Chops
(McCall's Cook Book, 1963)

This is like chicken cacciatore but with pork. It comes from a really old cookbook that I borrowed from our pastor. I used white zinfandel wine instead of white wine and served over linguini. Today's pork is so lean so there was no fat in the skillet. I added some oil. Browning for 10 minutes a side would leave the chops burned at medium-high heat. Try browning on medium heat. This recipe was even better the second day.

4 rib pork chops, 1 inch thick (1 1/2 lbs.)

1 medium green pepper, sliced crosswise

1 clove garlic, crushed

1/2 lb. fresh mushrooms, sliced through stem

2 teaspoons salt

1/4 teaspoon pepper

2 medium tomatoes, quartered

1/3 cup white wine

Wipe chops with damp paper towels. Slowly heat large, heavy skillet. Brown chops well, 10 minutes each side. Remove. Drain all but 1/2 tablespoon fat from skillet. Add green pepper, garlic, and mushrooms; saute, stirring, about 5 minutes. Place chops on green pepper. Sprinkle with salt and pepper; top with tomatoes and wine. Slowly simmer, covered, 40-45 minutes, or until chops are tender. Serve with wine sauce.