Beef Goulasch

Ingredients

• 2 pounds of lean beef
• 1 large onion
• 1 tablespoonful of melted drippings or olive oil
• 1 heaping tablespoonful of flour
• 1 teaspoonful of salt
• 1 scant teaspoonful of paprika
• 1 pint of water or beef stock

Method

1. 1

   Cut beef into finger lengths.

2. 2

   Brown chopped onion in drippings, add flour and brown.

3. 3

   Stir in salt, paprika, and water or stock.

4. 4

   Add meat, cover, and simmer for two hours.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 34. The excerpt below is the record exactly as published.

Beef Goulasch. Goulasch is a beef stew highly seasoned with Hungarian paprika. 2 pounds of lean beef from the round, crossrib or any inferior portion is cut into finger lengths; i large onion is chopped fine and browned in i ta- blespoonful of melted drippings or olive oil, i heaping tablespoonful of flour added and well browned. Into this is stirred i tea- spoonful of salt, I scant teaspoonful of paprika and I pint of water or beef stock. When the gravy is thick and smooth the meat is added, dosely covered and simmered for two hours. Paprika is a red pepper much more brightly colored than cayenne, about as pungent as white pepper, but with a more decided flavor. It can be purchased in quarter-pound cans. 12. — Peach Pudding. Pare sufficient whole peaches to cover the bottom of a buttered deep dish. Prepare a batter with i well-beaten egg, i cupful of milk, a pinch of salt, 2 scant cupfuls of flour, I teaspoonful of baking powder and 2 table- spoonfuls of melted butter. Pour this over the peaches and bake in a moderate oven for 126 August about forty minutes. Serve with sweetened cream or a liquid sauce. 13, — Berry Roly-poly. Prepare a dough with i pint of flour, J^ of a teaspoonful of salt, i teaspoonful of sugar, I teaspoonful of baking powder, 2 ta- blespoonfuls of butter and sufficient sweet milk to mix to a soft dough. Roll out in a long sheet not quite an inch thick. Cover with the washed berries and sprinkle with sugar, according to their acidity. If very juicy dust over also a large teaspoonful of flour, then roll up like a jelly roll, pinching the ends well together. Lay on a greased plate, steam for thirty-five or forty minutes, then place in a hot oven just long enough to color slightly. Serve with it either a hard or a liquid sauce. 14. — Eggs in Tomato Cases. Eggs in tomato cases are a good and tasty lunch dish. Scoop out the centres of as many large firm tomatoes as there are persons to be served. Drain, then sprinkle the inside of each with chopped tarragon (or tarragon vin- egar), salt and pepper, dropping in carefully 126 August a TSLW egg and ^ of a teaspoonful of butter. Place in a baking-pan in a hot oven until the eggs are set and serve very hot. 15. — Peach Mousse. Rub through a sieve enough mellow peaches to measure 1}^ cupfuls. Soak ^ of a box of gelatine in ^ of a cupful of cold water, stand over hot water until dissolved, then add to the peaches with i cupful of sugar and I teaspoonful of lemon juice. Stir occasion- ally until quite thick, add i pint of cream which has been whipped to a solid froth and turn lightly through until set. Pack in a mold, cover and bind the seam with a strip of buttered muslin and pack in ice and salt for three hours. i6, — Toad-in-the-Hole. Toad-in-the-Hole is the unmelodious name for an English meat pudding. Lean beef is used and it should be gently simmered in a little water until tender, then cut into inch squares, well-seasoned and placed in a pud- ding-dish. Over this is potu-ed a thick bat- ter made of i cupful of flour, >^ of a tea- spoonful of salt, I teaspoonful of baking pow- 127 August. der, I beaten egg, ^ of a cupful of milk and I tablespoonful of melted butter. A mod- erate oven will bake it in from forty-five min- utes to an hour according to the size of the dish and with it is served the gravy thickened and well seasoned. 17. — Stuffed Tomatoes. Firm tomatoes may be stuffed with boiled rice, hominy, chopped macaroni, dry bread crumbs or chopped meat, either singly or in combination. Always season highly and moisten with a little melted butter before baking. x8. — Peach Blanc Mange. Steep I dozen peach pits in i pint of milk for half an hour. Take out the pits, add 4 tablespoonfuls of sugar and bring to the scald- ing point. Mix 3 heaping tablespoonfuls of corn-starch with a litde cold milk, add a pinch of salt, pour into the hot milk and stir till thick. Cover and cook for ten minutes, add I dozen ripe peaches pared and cut in bits. Turn into wetted molds and set away till cold. Serve with cream. 128 Augusts 19. — Froes' Legs en Casserole. If the legs are very large divide them at the jcnnty then scald with boiling water to which a little lemon juice has been added. Prepare a white sauce by stirring together 2 tabie- spoonluls of butter and 2 taUespoonfuls of flour; when melted and mixed add slowly i pint of milk and stir until thick and smooth. Season this with i scant teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.