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Classic
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the fat and stir with 3 spoonfuls of cold bouillon and some cracker crumbs and
strain. As soon as the meat is done add the pork fat and onions, flavor with
capsicum and serve very hot with salted potatoes .
For that matter, goulash can be made from various kinds of meat and is then
equally as palatable as when made from beef.
23. Spanish Fricco. Take a tenderloin or other juicy piece of beef, pound it
slowly until tender, cut it into cubes weighing about 1/2 ounce each and mix
through them fine salt and cayenne pepper. In the meantime cook potatoes with
salt until done, cut them into slices of medium thickness, keeping them hot. For
each pound of meat take two pounds of potatoes . Line the bottom of a kettle
having a tight cover with plenty of butter, then put in a layer of potatoes ,
some more butter, a layer of meat and a layer of finely chopped onions which
have first been stewed--not roasted or fried--in butter; continue in this manner
and then cover the kettle tightly and put it on a slow fire at first. As soon as
the contents begin to roast stir very carefully and then have a stronger fire.
In the meantime stir a spoonful of cornstarch with 1 large cupful of thick sour
cream and a small cupful of claret and set aside; after stirring the meat
carefully several times and it has turned to a grayish color, the sauce is
poured over it. After the sauce has been well cooked with the rest, the fricco
is brought to the table in a well warmed dish without any extras.
This dish is generally preferred highly seasoned, but this of course should be
regulated according to the taste of your guests.
24. Breakfast Stew ("Pickelsteiner Fleisch"). Take a large parsley root, a
carrot of the same size, a celery root, a large green leek and 4 medium sized
potatoes , wash them very carefully, scrape or peel them, rinse in cold water
and cut into fine slices. Cut 1 pound of beef tenderloin into very thin slices
and mix everything well together, adding salt and ground pepper. Heat in an open
pan 1/4 pound of fresh beef marrow or butter, put in the meat and vegetables and
fry until of an amber color, turning often, cover the pan and let it simmer on
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