Goulash

Ingredients

• i pound beef
• i large onion
• i pound veat
• I pound pork
• 2 pork kidneys
• 3 tablespoons fat
• I green pepper
• i cup tomato
• Salt
• Water
• Potatoes

Method

1. 1

   Chop the onion and brown slightly in the hot fat.

2. 2

   Add the beef, veal, pork, cut in dice, the kidneys cut in thin strips about an inch long.

3. 3

   Turn and mix with the onion and fat.

4. 4

   Add the pepper, cut in pieces, parsley, and tomato.

5. 5

   Let simmer till meat is entirely tender, adding water to keep the mixture covered.

6. 6

   Season to taste, then add a layer of diced potatoes, and more water if necessary.

7. 7

   Let simmer till potatoes are done, but do not stir.

Nutrition per serving

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 19. The excerpt below is the record exactly as published.

Goulash (soup) Pickled beets Bread (rye) Pastry with chopped walnuts (sauce with milk) Fruit Wine Wednesday Supper Pot roast Fried potatoes Dill pickles Bread (rye) Fruit Wine Thursday Lunch Marrow bone soup with rice and vegetables Squash with fried pork, horse radish Bread (rye) Pastry (like cinnamon bun), fruit Wine or beer Thursday Supper Left over (heated) squash and meat Cucumber salad Bread (rye) Fruit Wine Friday Lunch Fish soup Pot cheese with noodles with cream Peppers stuffed with cabbage Bread (rye) • Fruit Wine Supper Egg omelet Mashed potato with butter Lettuce with cream Bread (rye) Fruit Wine 46 FOODS OF THE FOREIGN-BORN Saturday Lunch Saturday Supper Caraway seed soup with Scrambled eggs, chopped dropped eggs ham Veal with cream gravy Radishes with rice Rye bread — ^butter Bread (rye) Fruit String bean salad Wine Poppy seed pudding with wine sauce Wine Sunday Dinner Sunday Supper Duck soup Cold meat with lettuce Roast duck with salad cucumber salad Swiss cheese French fried potatoes Bread (rye) Bread (rye) Wine or beer Cherry strudel Ice cream Fruit Wine Every afternoon at 4 o'clock coffee with sweet bread of some \ kind. RECIPES Hungarian Potatoes I quart cooked potatoes cut in large pieces 3 tablespoons fat I tablespoon chopped onion 2 tablespoons chopped parsley 2 cups tomato I teaspoon salt i teaspoon paprika HUNGARIANS 47 Brown the onion in the fat and add to he potatoes. Add all the ingredients except the parsley; put into a greased casserole and bake forty-five minutes in a mod- erate oven. Sprinkle with the parsley and serve at once. Paprikos i pound raw fish 2 teaspnSi chopped parsley 2 cups potatoes, diced 2 tablespoons oil 2 tablespns. chopped onion i teaspoon salt i^ cups water i teaspoon paprika Brown the onion in the oil; add potatoes and brown. Add the fish, boned and cut into small bits. Mix well; add parsley and other seasonings with the water and cook twenty minutes. Serve with a garnish of sliced lemon. Cesirke Paprikos (Chicken Chop one onion and fry in lard till yellowed. Add enough paprika to give it a pinkish color. Cut up a chicken in serving pieces and fry in the same pan till golden brown. Add one or two cups of water with two tablespoons chopped parsley, and let simmer till chicken is tender. Salt to taste. Serve on a platter with gcUuska sprinkled with chopped parsley around the edge and pour hot sour cream over the chicken. Galuska Beat one egg, add one-quarter cup water, one-eighth teaspoon salt, and flour to make a stiff drop batter. Drop from a spoon into boiling water and cook about ten minutes. 48 FOODS OF THE FOREIGN-BORN Maj Galuska (Liver BaUs) Chop one-half pound liver and add one egg yolk. Sea- son with pepper and salt, adding enough flour or farina to hold the mixture together. Mix thoroughly. Drop from a spoon into gently boiling clear soup or salted water and cook about ten minutes. Serve two or three balls in each plate of soup. The balls should be small and of uniform size. Goulash i pound beef i large onion i pound veat i tablespn. chopped parsley I pound pork i cup tomato 2 pork kidneys Salt 3 tablespoons fat Water I green pepper

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