Gullasch (Gulids-hus)

Ingredients

• 1 lb. lean beef ( sirloin or rib)
• 4 onion
• 3 oz. butter
• 1 teaspoonful caraway seeds
• 1 dessertspoonful of flour
• 1 gill brown stock {No. 87}
• 2 small potatoes
• 4 oz. bacon
• 1 wineglassful of Madeira
• 4 teaspoonful of salt
• a pinch of paprika pepper

Method

1. 1

   Remove skin and fat from meat, cut into small dice.

2. 2

   Peel and dice potatoes and bacon.

3. 3

   Tie caraway seeds in muslin.

4. 4

   Melt half the butter in a pan, fry chopped onion until slightly colored, add meat, season, and cook for 10 minutes.

5. 5

   Sprinkle with flour, moisten with wine and stock, add caraway seeds, and simmer.

6. 6

   Fry bacon, add potatoes, and cook until golden.

7. 7

   Mix with meat, cover, and simmer until done.

8. 8

   Stir gently to avoid breaking potatoes.

9. 9

   Serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 236. The excerpt below is the record exactly as published.

Gullasch ( Gulids-hus ), an Austro-Hungarian Dish. — 1 lb. lean beef ( sirloin or rib), 4 onion, 3 oz. butter, 1 teaspoonful caraway seeds, 1 dessertspoonful of flour, 1 gill brown stock {No. 87), 2 small potatoes, 4 oz. bacon, \ wineglassful of Madeira, 4 tea- spoonful of salt, a pinch of paprika pepper

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