Hungarian Goulash                               L.Meat, Fish, and Poultry No.065
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|Yield:  100 Portions                                     Each Portion: 2/3 Cup|
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|Pan Size: 18 by 26 inch Roasting Pan                       Temp.: 350 'F. Oven|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Stew    | 30LB     |          | 1. Brown beef well in hot         |
|Shortening, Emulsifi|       8OZ| 1.00 Cup |    shortening or salad oil.       |
|ed                  |          |          |                                   |
|--------------------|----------|----------|-----------------------------------|
|Dehydrated Onions   |  6LB     | 1.50 Gal | 2. Add onions and garlic; saute   |
|Garlic              |          | 2.00 Tbsp|    until tender.                  |
|--------------------|----------|----------|-----------------------------------|
|Paprika, Ground     |          | 0.50 Cup | 3. Add paprika, thyme, salt,      |
|Thyme, Ground       |          | 1.00 Tbsp|    pepper, and Soup and Gravy     |
|Salt                |       2OZ| 3.00 Tbsp|    base. Continue to cook 5       |
|Pepper, Black, Groun|          | 2.00 Tbsp|    minutes stirring frequently... |
|d                   |          |          |    CONTINUED                      |
|Stock, Beef or Chick|       4OZ|10.00 Tbsp| 4. Place an equal quantity of     |
|en                  |          |          |    mixture in each pan.           |
|--------------------|----------|----------|-----------------------------------|
|Hot Water           |          | 2.00 Gal | 4. Slowly add 1 gal hot water to  |
|                    |          |          |    each pan, stirring constantly. |
|                    |          |          |    Bake 1 1/2 to 2 hours or until |
|                    |          |          |    meat is tender.                |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose  |  1LB     | 1.00 Qrt | 5. Mix flour and cold water,      |
|Cold Water          |          | 2.00 Qrt |    forming a paste. Pour an equal |
|                    |          |          |    quantity paste slowly over     |
|                    |          |          |    meat mixture in each pan...    |
|                    |          |          |    CONTINUED                      |
|                    |          |          | 6. Stir constantly until all      |
|                    |          |          |    flour is absorbed. Simmer 5 to |
|                    |          |          |    10 minutes or until thickened. |
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NOTE:  1. In Step 1, veal or pork, diced, can be substituted for 1/2  
          the beef in recipe.                                         
       2. In Step 2, 6 lb 11 oz dry onions A.P. will yield 6 lb       
          finely chopped onions.                                      
       3. In Step 2, 12 oz (1 qt) dehydrated chopped onions may be    
          used. See Recipe Card A-11.                                 
       4. In Step 2, 1 1/2 tsp dehydrated garlic may be used. See     
          Recipe Card A-17.                                           
       5. Other sizes and types of pans may be used. See Recipe Card  
          A-25.