Goulash

Ingredients

• Cut two leeks or onions, small-sized ones
• one cupful of beef broth
• a little salt
• half a teaspoonful of paprika or red pepper
• half a teaspoonful of browned flour
• one-half pound of raw steak
• two warm boiled potatoes

Method

1. 1

   Fry leeks or onions in hot butter until brown.

2. 2

   Add broth, salt, paprika, and flour, stirring until smooth.

3. 3

   Cook steak briefly, then add sauce.

4. 4

   Add potatoes and let sit on low heat for 15 minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 19. The excerpt below is the record exactly as published.

Goulash.— Cut two leeks or onions, small-sized ones, into 6ne pieces, and fry them in hot butter till Ihey are brown. Add one cupful of beef broth, a little salt, half a teaspoonful of paprika or red pepper, and half a teaspoonful of browned flour. Stir until smooth, then strain. Have ready one-half pound of raw steak, cut into quarter-inch squares. The better the steak, necessarily, the better tSe result will be, and there- fore porterhouse is preferred. Toss the meat into a frying pan just long enough to cook the outside, then add the sauce. Add two warm boiled potatoes

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