SZEGEDIN GOULASH
500 g fresh pork ribs, 1 onion, 5 g lard,
10 g powdered paprika, 30 g garlic, 500 g sauerkraut,
15 g flour, 15 cl sour cream, salt, 1 bay leaf

Dice the onion and fry until transparent in the lard. Stir in the powdered paprika and pour on water. Dice the meat and add it. Season with garlic, bay leaf and salt and simmer until the meat is soft. Drain the sauerkraut, simmer until ready and mix into the goulash. Stir the flour into the sour cream until smooth, add to the goulash, bring to a boil again and serve.

POTATO PUREE
1 kg potatoes, 2 dl milk, 5 decagrams butter, salt

Peel the potatoes and simmer them in salted water for 20 minutes, drain, add milk and mash the potatoes finely. If the purée is too stiff, stir in some butter and a little potato water.-

FRITTERS (BEIGNETS)
50 decagrams flour, 5 decagrams lard, 1 dessert-spoonful Slivovitz or rum,
2 dessert-spoonfuls sour cream, salt, as much warm milk as required,
2 to 3 egg yolks, fat for frying, 2 dessert-spoonfuls sugar,
3 decagrams yeast, 1 tablespoon sugar and 3 dessert-spoonfuls of warm milk for the yeast

Prepare the baking mixture in a warm place; the ingredients must also be warm. Prepare a yeast leavening mixture and add to the other ingredients to form a smooth dough. Cover and allow to rest, then roll the dough out to finger thickness and cut into rectangles measuring 8 x 5 cm with a knife. Make 4 incisions in the middle so that the rectangles do not tear, and leave to rest. In the meantime, heat the fat, fry the fritters until they are done and sprinkle with icing sugar while they are still warm.