Hungarian Gotjlashe

Ingredients

• Flank steak, 2 pounds
• Fresh, or canned tomatoes, 1 quart
• Small potatoes, 1 quart
• Onions, medium size, 4
• Salt
• pepper

Method

1. 1

   Cut the steak into small cubes and arrange it on the bottom of a flat-bottomed kettle.

2. 2

   Season with salt and pepper, and cover it with a layer of sliced onion, then more meat, and so on, until the dish is as full as desired.

3. 3

   Add sufficient cold water to show just above the meat, and then put the kettle over the fire and let it come to a boil.

4. 4

   Pour the tomatoes on top of the kettle, but do not stir.

5. 5

   Let it simmer gently for 2 hours or longer, if necessary, to make the meat perfectly tender.

6. 6

   Add the peeled small potatoes, and cook for 15 minutes longer after you put in the potatoes, and then serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 32. The excerpt below is the record exactly as published.

HUNGARIAN GOTJLASHE Flank steak, 2 pounds, Fresh, or canned tomatoes, 1 quart. Small potatoes, 1 quart. Onions, medium size, 4, Salt and pepper

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