Food Friday: Erna’s Goulash Soup & Chile Corn Bread
Goulash Soup
by Casey Hawk
September 29, 2017

Happy #FoodFriday!

Try out these soup and cornbread recipes from The Cookbook According to St. Paul’s” created in 1979 by the Paulist Women’s Club* at the St. Paul the Apostle Catholic Community, the parish we serve in Los Angeles:

Erna’s Goulash Soup

Ingredients:

1 tbsp. oil
4 large onions
1.5 lbs. beef, cut into 1-in. cubes
3 tbsp. paprika
2 large potatoes, cut into cubes
8 bouillon cubes (beef)
2 garlic cloves, minced
8 cups of water
¼ lb. barley
½ tsp. allspice
½ tsp. thyme, powdered
2 bay leaves
2-4 tbsp. caraway seeds
1-2 lbs. polish sausage, sliced

Instructions:

Brown onion in oil until golden. Add beef cubes and brown lightly. Add paprika and water immediately. Add potatoes, garlic, bouillon cube, allspice, thyme, bay leaves, and caraway seeds. Bring to a boil. Turn to simmer and simmer for one hour. Add barley and sausage and simmer for another hour. If soup is too thick, add more water. Stir frequently so the barley does not burn.

 

Chile Corn Bread

Ingredients:

1.5 cups of cornmeal 
1 heaping tsp flour
1 tsp. salt
½ tsp. baking soda
1 cup buttermilk
2/3 cup salad oil
1.5 cups cheddar cheese grated
2 eggs beaten
½ 4 oz. can green chilies, diced
4 green onion, chopped
1 small can cream corn
Bacon drippings
2 tbsp. butter, melted

Instructions:

Mix cornmeal, flour, salt, and soda. Add buttermilk, oil, eggs, and corn. Mix well. Stir in chilies, onions, and cheese. 
Grease an 11.5 x 7 in. or a 9 x 14 in. Pyrex dish with bacon drippings. Pour batter into dish. Bake in preheated oven at 375 degrees for about 35 minutes. While bread is still hot, spread a quarter cup of butter on top. Serve warm. Serves 10 to 12 people.

 

*The “Paulist Women’s Club” is now known as Parents Working for Children.

Want to find more recipes from “The Cookbook According to St. Paul’s?” Check out our last #FoodFriday post!

 

Cookbook Cover