Your Favorite Recipes
OTTO’S and MOHORKO’S
GOULASH
submitted by Bob Smole
Equal parts cubed meat and
onions.
(i.e. 5# meat/5# onions.) Onions – course chopped
1TBS paprika for each lb. of meat
½ cup flour
1 tsp. Cyan pepper (ground) per 10 lb. of meat mixture or to taste
3 Tbsp. either (Lard/butter/margarine/Crisco)
Melt your lard in an oven safe casserole dish, pan, or Roaster. Add your onions
and cook over medium heat, covered, until onions are transparent and start to
brown slightly.
Meanwhile, in a cast iron skillet, add ½ cup flour with very little oil. Continue to heat and continuously stir the flour over low heat until dark, the darker the better. Do Not burn the flour or you will have a burnt flavor in your goulash. This browned flour will give your goulash a nice thick brown grave.
Continue to check the onions for browning. When slightly browned add your cubed meat and combine thoroughly. Add paprika and optional Cyan pepper to taste, combine and continue to cook meat mixing occasionally. Can also be placed in an oven at 350 degrees for about an hour or until meat is tender mixing occasionally.
When meat is tender, add the browned flour to your meat about two tablespoons full at a time mixing in completely to thicken the grave in the meat mixture. If more browned flour is needed add another spoonful or two. If you get the grave to thick you can add a cup or water to thin.
Add additional 1 tsp cyan pepper if you like a little more kick.
Continue to heat until hot and serve either over noodles, or just a nice hunk of French bread loaded with butter makes for a delicious meal.
FUN-O-LEER HISTORY: Otto Jereb was a cook at the Milwaukee Fire Department. Otto and John Mohorko made this recipe for the Fun-O-Leers on many occasions. Bowling socials, monthly family socials and monthly meetings was a common place to be able to partake of this goulash. A story has been told that at one of the Fun-O-Leer Christmas parties that took place years ago at Rebernisek’s Tavern on So. 6th Street that Otto, while carrying up a pot full of this goulash up the stairs to the hall to serve, stumbled and dumped the whole thing. They never let him forget that one, and still don’t.
Your Favorite Recipes
APPLE STRUDELJ
submitted by Helen Frohna
To make a good strudelj, the dough must be paper thin. In order to get it this way, you must take the time to kneed it properly. You can start on the mixer, but I would recommend finishing it then by hand. This may take you 10 minutes or longer. Making the right strudelj dough takes some practice, but if you keep at it, you will learn tricks of your own to make a delicious strudelj. Good Luck!
Dough
2 Cups sifted flour
½ tsp salt
1 beaten egg
2 TB oil
½ cup lukewarm water
Place flour and salt in mixing bowl; make a well in the center and add beaten egg and oil, mix slowly while adding water. After ingredients are no longer sticking to the bowl, turn out on a floured board and kneed until the dough is silky-smooth and does not stick to your hands. The longer you kneed the dough the better off you will be. Form into a ball, and place in a greased bowl, covered tightly, and let rest for at least an hour if not longer.
In the meantime, brown ½ cup bread crumbs in melted butter and peel your apples. (4-5 cups thinly sliced. Do not slice apples until you have the dough stretched, they may turn brown). After the hour, place the dough on a floured cloth in the center of your table and stretch the dough paper thin towards the outside of your table. When you have finished this, sprinkle the bread crumbs over the paper thin dough and then spread your apples on top, going only ¾ of the way. Sprinkle the apples with sugar and cinnamon. Before rolling up the strudelj, tear away any of the thick edges. Now, roll as in jelly roll or potica style. Place in well greased pan and brush the top with melted butter. At this point you can either freeze the strudelj or bake it. Bake at 350 degrees for an hour or until nice and brown.
Your Favorite Recipes
ROAST BEEF
Submitted by Craig Frohna
1 large Roast of beef
1 small Roast of beef
Take the two roasts and put them in the oven.
When the little one
burns, the big one is done.