Slovenian Goulash

Another recipe from 1967 and with a foreign name as well as the last one.


Slovenian Goulash
Mrs. Joseph W. Ruzick

1 pound lean beef
1 pound lean veal
3 Tablespoons fat
1 large onion, chopped
1teaspoon salt
1 teaspoon paprika
1 cup tomatoes, strained
8 small potatoes

Cut meat in cubes and saute with onion in fat. Stir occassionally to brown evenly. Add seasonings and tomato and simmer 1 hour. Add potatoes after 1/2 hour. Add more tomatoes , if neccessary. Kidneys may be substituted for beef or veal. Serves 6.

Baked rice Stew ( Djuvece)

This recipe is from 1967 Kansan`s Silver Spoon Cookbook and I have not tried it as veal, lamb is pretty expensive in this area of the country or rather I say World.

Baked Rice Stew ( Djuvece)
Mrs. Mildred Stovovich

1 pound veal, cut in small pieces
1 pound lamb, cut in small pieces
1 pound pork, cut in small pieces
6 large chopped onions
3 pounds fresh tomatos, peeled and sliced ( reserve a few slices)
8 yellow sweet peppers, cut in rings
1 cup raw rice
1 small eggplant, cubed , optional

Fry meat until nicely braised in hot fat. Remove meat and set aside. Put onions and rice in pan and fry until onions are soft. ( Watch that rice does not burn) Add tomatoes, pepper rings , eggplant, 1 Tablespoons salt and 1/2 teaspoon pepper. Replace meat and stir to blend thoroughly. Add 1 1/2 cups water. Pour mixture into deep roasting pan and place a few tomato on top of mixture. Bake 1 1/2 hours at 350 degrees, or until rice is fluffy and meat is tender.