Silent Star Recipes

Vilma Banky - Hungarian Goulash

Vilma Banky - Hungarian Goulash

2 lbs. stewing meat.
2 cups cooked tomatoes.
2 stalks celery.
1 bay leaf.
1/2 teaspoon paprika.
2 onions.
1 blade mace.
4 whole cloves.
8 chili peppers.

Have meat cut in small pieces, dredge with flour and put in sauce pan in which you have melted fat. Cook slowly for 40 minutes, stirring occasionally. Cover with boiling water and let simmer until meat is tender. Cook other ingredients for 20 minutes, adding one cup of boiling water. Rub through sieve, season with salt and pepper and thicken with flour. The broth in which the meat is cooked should also be used for sauce. Place meat on platter and cover with sauce. Place cooked carrots, potatoes, and sliced bell peppers around the meat.



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