From “Meet the Millers”, January 15, 1957
Party Goulash
- 1 cup onion (sliced)
- 1 pound beef (cubed boneless)
- 1 pound veal (cubed boneless)
- 1/2 pound pork (cubed)
- flour (for coating meat)
- 4 tablespoons olive oil
- 1 pound sauerkraut
- 1 tablespoon paprika (Hungarian)
- 1 teaspoon caraway seeds
- 1 cup consomme
- 1/4 teaspoon bay
- 1/8 teaspoon thyme
- 1 cup soured cream
- Cook Onions in oil.
- Shake meat in flour and saute in oil.
- Add other ingredients except soured cream and simmer until tender.
- Remove from broth and thicken with 1 tablespoon flour mixed in cold water.
- Pour over sourced cream and stirring, heath through but do not boil.
- Return meat to sauce.
- This may be reheated over a low flame.
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