Beef Rouladen

Cabbage Casserole

Hungarian Goulash

	4 pieces steak roll or sandwich     steaks, about 6 ounces 2 teaspoons Dijon-style mustard 1/2 teaspoon salt 1/4 teaspoon pepper 2 large pickles, cut into long,    thin strips 2 ounces salt port (or 2 strips bacon)    cut into thin strips 1 large onion, chopped 1/4 cup vegetable oil 1 1/2 cups hot beef broth 4 peppercorns 1/2 bay leaf 1 tablespoon cornstarch

Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper.

Divide pickles, salt pork (or bacon), and onion among the steaks.

Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks or thread.

Heat oil in a heavy saucepan, add the steak rolls, and brown well on all sides, about 15 minutes.

Pour in hot beef broth, peppercorns and bay leaf.

Cover and simmer for 1 hour and 20 minutes.

Remove beef rolls, discard clamps and arrange on a pre-heated platter

Blend cornstarch with a small amount of cold water, stir into gravy, and bring to a boil, until thick and bubbly.

Correct seasonings and serve separately.

Makes 4 servings.

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1 small head cabbage (about 1 lb.) 1 tablespoon vegetable oil 2 medium onions, chopped 1/2 lb. lean pork, cubed 1 lb. lean ground beef 1 teaspoon caraway seeds	1/2 teaspoon pepper 1/2 cup dry white wine 1 teaspoon vegetable oil 3 to 6 strips thickly sliced bacon    Siegfried's preferably
Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer for 10 minutes. Remove and drain. Gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 tablespoon vegetable oil: add onions, pork and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes stirring often. Grease an ovenproof dish with 1 teaspoon of vegatable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture; cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degrees (F) oven. Bake for approximately 45 minutes. Makes 4 servings.

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	3 tablespoons vegetable oil 1 pound round steak, cubed 3 medium onions, chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic salt 1 teaspoon paprika 1/4 teaspoon sugar 2 cups hot water 1 tablespoon flour 1/4 cup cold water 1/2 cup heavy cream
Heat vegatable oil in a large frypan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika and sugar. Blend thoroughly. Pour in hot water, cover and simmer gently about 1 1/2 hours. In a small jar or container shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired. Makes 4 servings.

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