Goloash, Hungarian Style

Ingredients

• half an ounce of fat
• a tablespoonful of chopped onion
• a teaspoonful of flour
• half a pound of tenderloin steak
• a medium-sized potato
• half a pint of broth or hot water
• half a teaspoonful of Hungarian pepper
• salt to taste

Method

1. 1

   Heat fat in a frying pan, add onion and flour until brown.

2. 2

   Add steak and potato, then broth, Hungarian pepper, and salt.

3. 3

   Cover and simmer for 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 18. The excerpt below is the record exactly as published.

a teaspoonful of flour which has been mixed with two tablespoonfuls of cold milk or cream ; beat all together thoroughly, and place on back of range until it thickens, but do not let it boil. Season the sweetbreads with salt and a dash of cayenne, add them to the sauce, and serve when quite hot. Sweetbreads with Scrambled Eggs. — Boil a pair of sweetbreads three-quarters of an hour ; drain and cool them. Remove all skin and sinews, and cut the sweetbreads into neat square pieces. Put them in a frying pan with a little olive oil, and when hot break over them three eggs ; mix the eggs well with the sweetbreads. Have ready a few slices of neatly-trimmed toast ; arrange the slices on a hot platter, and add the cooked ingredients. GOLOASH, HUNGARIAN STYLE. £5 MISCELLANEOUS. Goloash, Hungarian style. — This is a very good luncheon dish. Put into a frying pan half an ounce of fat, and when very hot add a tablespoonful of chopped onion, and a teaspoon- ful of flour ; when brown, add half a pound of tenderloin steak cut into pieces as large as dice. Cut up a medium-sized potato into pieces the same size, and add to the dish ; now add half a pint of broth or hot water, half a teaspoonful of Hungarian pepper, salt to taste

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