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Goulash de Bœuf à la Hongroise
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. 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
Nutrition per serving
561Calories
51 gProtein
20 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein51 g
Carbohydrates20 g
Fiber3.8 g
Sugars1.6 g
Total Fat31 g
Saturated Fat12 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol163 mg
Sodium1011 mg
Potassium1354 mg
Calcium79 mg
Iron12 mg
Magnesium87 mg
Phosphorus593 mg
Zinc16 mg
Copper1 mg
Manganese1.3 mg
Vitamin D0.5 mcg
Vitamin C7.7 mg
Vitamin A6.8 mcg
Vitamin E0.6 mg
Vitamin K3.6 mcg
Vitamin B61.6 mg
Vitamin B126 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate23 mcg
Choline167 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 226. The excerpt below is the record exactly as published.
GOULASH DE BCEUF A LA HONGROISE Cut three lbs. of ribs or shoulder of beef into squares weigh- ing about three oz. each. Fry these pieces on a moderate fire in four oz. of lard, together with one-half lb. of onions cut into large dice, until the latter acquire a nice, even, golden colour. RELEVES AND ENTREES 391 Season with one-third oz. of salt and the necessary quantity of paprika; add one and one-quarter Ibs. of peeled, pressed, and quartered tomatoes, and one-sixth pint of water. Cover and cook in the oven for one and one-half hours. This done, add one-third pint of water and one and one- quarter lbs. of quartered potatoes
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