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Hungarian Goulash En Casserole

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      Title: HUNGARIAN GOULASH EN CASSEROLE
 Categories: Beef/veal, Casseroles, Hungary
      Yield: 6 Servings
 
      4    Onions
      2 lb Veal
           Bacon fat
  1 1/2 pt Brown stock
           Pepper
      1 pt Potato balls
     12 sm Onions
      1 c  Carrots; sticks
      1 c  Turnips; sliced
 
  Slice onion and cut veal into cubes. Cook together in bacon fat, until
  brown. Transfer to casserole, pour over brown stock and season with
  pepper and paprika. Place in oven at 350F. Add fat to frying pan,
  brown potato balls, small onions, carrot sticks, and turnip slices.
  Add vegetables and salt to casserole when partly cooked. Finish
  cooking two hours. If broth is too thin, thicken slightly with
  browned flour rubbed smooth in water.
  
  "American Womans Cook Book" 1939, p. 705
 
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