There are exatly 2 recipes in the 1950 First Edition sixth printing

First one is~

Hungarian Goulash

Old World Favorite       (I had to put this in as it is in the actual recipe )

Cook 3 lbs. onions, sliced, until yellow in 1/2 cup fat in a kettle

Add and brown

• 3 lbs. Veal shoulder (1" cubes)

Mix in

• 4 Tbsp paprika


• 1 bay leaf


• 2 finely chopped cloves garlic


• 2 qt. white stock (Consomme) or water


• 2 finely chopped peeled tomatoes


• salt and pepper to taste

Cover. Simmer until meat is tender (2hr.). Remove bay leaf. Serve hot with boiled noodles.

Amount: 8 servings.

The second one is~

Savory Noodle Goulash

Called her "30 minute dinner" by Mrs. Elmer Anderson of Nekoosa, Wisconsin.

Cook until browned in 1 tsp hot fat...

• 3/4 lb. pork, beef, and veal (or 3/4 lb. pork or beef alone)

Add and cook 10 min....

• 2 small onions, minced


• 2 cups diced celery

Gently mix in...

• drained hot boiled noodles (5 to 6 oz uncooked) from page 380 of this book


• 2 cups cooked tomatoes (#1 tall can)


• 3/4 cup shredded cheese


• 1 tsp salt


• dash of pepper

Simmer 30 minutes or place in a buttered 2 qt casserole and bake. Serve hot.

□   1 lb. ground beef
□   1/2 c. sliced onion
□   1 sm. clove garlic, minced
□   1 c. water
□   1/2 c. ketchup
□   1 tbsp. Worcestershire sauce
□   2 tsp. brown sugar
□   1 tsp. salt
□   2 tsp. paprika
□   1/2 tsp. dry mustard
□   Dash pepper
□   1 tbsp. flour or cornstarch
□   2 tbsp. water
□   6 oz. Light 'n Fluffy noodles

Brown ground beef in large skillet. Add onion and garlic; cook and stir until onion is tender. Combine water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, dry mustard and pepper. Stir into ground beef mixture. Cover, simmer 15 minutes. Blend flour or cornstarch with 2 tablespoons water; add to meat mixture. Cook and stir 5 minutes or until sauce thickens and begins to boil. Cook noodles according to package directions. Drain well. Serve goulash over noodles. About 4 servings.