Goulasch

Ingredients

• a half-pound (or larger) steak
• two cold cooked potatoes
• two tablespoons of olive oil
• an onion in slices
• half a teaspoon of Paprika
• salt
• a cupful of bouillon
• half a dozen stoned olives

Method

1. 1

   Cut steak into pieces, add to pan with potatoes and olive oil.

2. 2

   Add onion, Paprika, salt, and bouillon.

3. 3

   Cover and cook for ten minutes, stirring occasionally.

4. 4

   Add olives before serving.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 26. The excerpt below is the record exactly as published.

Goulasch. Another appetising stew is Goulasch. Beat well a half-pound (or larger) steak ; cut it into pieces the size of a domino. Put them in the Chafing Dish with two cold cooked potatoes chopped into dice. Pour over the meat and the vegetables two tablespoons of olive oil, and as soon as it simmers add an onion in slices, half a teaspoon of Paprika, salt, and a cupful of bouillon. Cover it up, and let it cook for ten minutes, stirring occasionally. Just before serving drop in half a dozen stoned olives

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