Hungarian Goulasch

Ingredients

• Slice a peeled onion
• three tablespoonfuls of fat fried out of salt pork
• a pound and a half of lean, uncooked veal
• about a pint of broth, or boiling water
• a teaspoonful of paprika
• about a dozen balls cut from pared potatoes
• a dozen small onions
• a teaspoonful of salt
• two tablespoonfuls of flour

Method

1. 1

   Cook onion in fat until brown, then add veal and brown.

2. 2

   Place in casserole with broth and paprika.

3. 3

   Brown potatoes and onions, add to casserole after an hour, along with salt and flour paste.

4. 4

   Cook for about 2 hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 346. The excerpt below is the record exactly as published.

HUNGARIAN GOULASCH. Slice a peeled onion and cook it until brown in three tablespoonfuls of fat fried out of salt pork ; take out the onion and turn in a pound and a half of lean, uncooked veal cut in inch cubes; stir and cook the meat until slightly browned, then rejecting the fat, if there be any in the pan, dispose the meat in a casserole ; add about a pint of broth, or boiling water, and a teaspoonful of paprika, cover the dish and set to cook in the oven. In the meantime add more fat to the frying pan, and when hot, brown in about a dozen balls cut from pared potatoes, and a dozen small onions; when the onions are well browned, add them to the casserole, and after the meat has been cook- ing an hour, add a teaspoonful of salt and the potatoes, and, if desired, two tablespoonfuls of flour

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