Goulash
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 74. The excerpt below is the record exactly as published.
2 Teaspoons Salt 1 Sprig Thyme 7 Cups Water Cut meat into small pieces; brown with onion in fat; add water, one carrot in which the cloves have been imbedded, and other vegetables. Tie the bay leaf, peppercorns, and thyme together in a piece of cheesecloth and cook with stew ingredients until these are done (about two hours). Remove bag of season- ings; thicken stew with flour; add salt and pepper if desired. GOULASH % Pound Beef, chuck 1 Tablespoon Fat V/z Teaspoons Salt V/z Tablespoons Onion, chopped 1-3 Sweet Red Pepper 1 Cup Potato, diced 3 Peppercorns 1/2 Bay Leaf 1/2 Teaspoon Paprika V/z Cups Water (more or less) 1 Cup Tomatoes Fry onion a golden brown in the fat; add meat, cut into small pieces, and brown well. Add red pepper, season- ings, and tomato. Cook until meat is tender, adding the water gradually as needed. Add potatoes and cook until they are tender. Noodles may be added if they are desired, about 20 minutes be- fore the potatoes are done. 103 Visit 3 stores when buying Furniture Always visit 3 stores — study, in as critical a manner as possible, each store's policy, each store's values, each store's prices. ^ Have each sales- man explain materials used; learn the difference between the real and the "just as good"; ask what each store does if you are dissatisfied at any time; realize the difference between "painted pine" at $25, and "6-coat enamel over maple" at $80 — the both may be called "decorated ivory." H Then place your order with the store which gives you the best value, service and satisfaction for the money you invest. From the department of Interior Decoration right through the depart- ments of service we are all here to help you. Give us a floor, four walls and a ceiling — ^and we can transform it into an artistic creation : a Home. The Furniture and Furnishings dis- played in this fine store-building are dependable things. They are of the best class and grade obtainable in their various price-categories, and must give "PLEASURE, in Comfort and Beauty; SERVICE, in Economy and Utility." Our salesmen are more than "ordep- takers"— they like Furniture ; they are friendly experts ; they know the merch- andise they sell ; they know what you want that merchandise to be and do; and they courteously and helpfully put your interests and your satisfaction 'way ahead of the mere figures involved in the sale. Seventy per cent of our customers pay cash ; thirty per cent use our Monthly Payment Plan. (From the customer's standpoint this plan is very beneficial. Having credit with The John Breuner Co. helps you in securing credit in other stores, as our recommendation means much. We are always glad to open desirable new accounts on this plan.) The iJohn Breuner Company maintain what is more than just a store-— an i?isiift*]tior^ — ^for purvey- ing Beauty, Comfort, Helpfulness and Service, through the medium of good, dependable Furmture rand Furnishing Accessories for the Home. :r . ^^P'^' 281 GEARY STREET, near POWELL 104 JO ' On/on jquan I ' 'w,'{>^^ San Franasa Meat Substitute Dishes INSTEAD OF MEAT USE FISH, CHEESE, BEANS, PEAS, LENTILS, NUTS OR SKIM MILK. PEANUT BUTTER LOAF 1 Cup Peanut Butter 1 Cup Mashed Potatoes 2 Tablespoons Finely Chopped Parsley 2 Teaspoons Grated Onion 1 Egg 2 Teaspoons Salt Vz Teaspoon Grated Nutmeg »/a Teaspoon Paprika
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Cook this with the app: pantry check, scaling, and the assistant.