PORK-HEART GOULASH
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PORK-HEART GOULASH

PORK-HEART GOULASH




      

PORK-HEART GOULASH


PORK-HEART GOULASH

6 whole peppercorns.
1 blade mace.
1 pinch thyme.
1 tablespoon parsley (finely chopped).
Salt and pepper to taste.
Paprika to taste.

A little flour. 2 pounds cleaned pork heart.
2 ounces butter or any good fat.
2 onions (medium size) chopped fine.
1 carrot (medium size) finely sliced.
1 stalk celery cut in small pieces.
1 pint tomatoes (canned or fresh).
1 bay leaf, broken In pieces.
6 whole cloves.


Cut the hearts into 1-inch cubes and sprinkle with flour mixed with salt and pepper. Melt butter or fat in a frying pan. When hot add the chopped onions, carrot, and celery, and brown lightly. Add the meat, prepared as stated, and brown while stirring frequently with a spoon to prevent scorching. When nicely browned empty into a stew pan, add bay leaves, cloves, peppercorns, mace, and thyme tied up in a little bag of cheesecloth, also tomatoes or tomato puree. Cover with soup stock or water and simmer for 45 minutes (for 2 hours if to be served at once and not canned). Remove the bag of spices and season by adding salt, pepper, and paprika to taste. Soy or Worcestershire sauce may be added in small quantities if desired. Add the parsley. Fill hot into cans, seal at once, and process:

No. 2 cans, tiO minutes at 250 F., or 15 pounds of steam pressure.
No. 3 cans, 70 minutes at 2~i0 I<\, or 15 pounds of steam pressure.


If the different ingredients in this recipe are not at hand, a good goulash may be made by using meat, fat, onions, tomatoes, flour, salt, and pepper, leaving out the other ingredients.

Farmers' bulletin, Issues 1176-1200 By United States. Dept. of Agriculture

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