Hungarian Goulash

Name: Hungarian Goulash
Ingredients: One pound round steak.; one pound veal steak.; one pound pork steak.; one green pepper, chopped.; two medium-sized onions.; Brown onion and pepper in three tablespoons hot butter.; add one quart boiling water.; three tablespoons stewed tomatoes.

From The Central cook book, 1924

Mrs. H. E. Groren.

Presented as published in 1924. 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

2212Calories

204 gProtein

182 gCarbs

103 gFat

Full nutrition (33 nutrients)

Calories2212 kcal

Protein204 g

Carbohydrates182 g

Fiber16 g

Sugars15 g

Total Fat103 g

Saturated Fat25 g

Monounsaturated Fat28 g

Polyunsaturated Fat5.3 g

Cholesterol802 mg

Sodium2914 mg

Potassium3771 mg

Calcium855 mg

Iron77 mg

Magnesium306 mg

Phosphorus2096 mg

Zinc33 mg

Copper1.1 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A4.3 mcg

Vitamin E3.3 mg

Vitamin K8.7 mcg

Vitamin B65.4 mg

Vitamin B1213 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)3.2 mg

Niacin (B3)80 mg

Folate424 mcg

Choline440 mg

Caffeine0 mg

Water1734 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 10. The excerpt below is the record exactly as published.

Hungarian Goulash One pound round steak, cut into one-inch squares; one pound veal steak, cut into one-inch squares; one pound pork steak, cut into one-inch squares; one green pepper, chopped; two medium-sized onions. Brown onion and pepper in three table- spoons hot butter; add meat, stirring it, in order to sear all sides; then add one quart boiling water, three tablespoons stewed tomatoes.

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