Gulasch of Beef

Ingredients

• 2 pounds of beef from the round
• 1 tablespoonful butter
• 1 tablespoonful beef fat
• 3 large onions cut into slices
• 1 even tablespoonful salt
• 1 even teaspoonful pepper
• a pinch of Cayenne pepper

Method

1. 1

   Cut beef into inch-sized pieces.

2. 2

   Fry onions in butter and beef fat until light brown.

3. 3

   Season meat with salt and pepper, add to saucepan, cover, and stew slowly for 2 hours, adding boiling water as needed.

4. 4

   Before serving, add flour and Cayenne pepper.

5. 5

   Serve with mashed potatoes or rice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 179. The excerpt below is the record exactly as published.

2 pounds of beef from the round, cut it into inch-sised pieces; place a saucepan over the fire with 1 268 MEATa tablespoonfal butter and 1 tablespoonful beef fat; add 3 large onions cat into slices and fry them light brown ; season the meat with 1 even tablespoonful salt and 1 even teaspoonful pepper, put it in a saucepan over the fire, coyer tightly and stew slowly 2 hours ; stir frequently, and add by degrees a little boiling water. Shortly before serving dash over a little flour and add a pinch of Cayenne pepper

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