Hungarian Goulash

Ingredients

• one tablespoon butter
• one and one-half pounds beef
• one thin slice of lemon
• three-quarters bay leaf
• one whole clove
• one onion, cut in slices
• salt and pepper to taste

Method

1. 1

   Heat butter in a frying pan, add meat and seasoning, fry until brown.

2. 2

   Add hot water and sprinkle with flour, cook until gravy thickens.

3. 3

   Transfer to a pot, cover, and simmer for 2.5 hours.

4. 4

   Garnish with toast points before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 54. The excerpt below is the record exactly as published.

salt and pepper to taste. Put the tongues in a braising pan or any heavy baking dish, pour the sauce over them, cover closely and cook in a very moderate oven for two hours longer. Serve with the sauce strained round them. TIMBALE OF TONGUE WITH SAUCE. Mrs. Seely'a Cook Book. Place two poxmds of smoked boiled tongue and the breast of one medium-sized raw chicken in a mortar, and pound until smooth. Then stir in two tablespoons of flour, the whites of two eggs, one cup of cream, one table- spoon of Breton red coloring, a little salt and pepper, and a dash of cayenne. Press through a pur6e sieve. Then stir in one cup of whipped cream. Decorate the bottom of a buttered mould with pieces of trufBes. Fill with the tongue and chicken mixture. Cover with ' buttered paper. Place in a pan of water and in a mod- erate oven; cook it for half an hour. BAKED MACARONI AND OYSTERS. Mrs. F. D. Gray. Break one-third of a package of macaroni in short pieces; drop into boiling salted water and keep at a galloping boil until tender. Drain and rinse well in cold water, then drain again. Pick over three dozen oysters of medium size; rinse and drain them. Scald the liquor, skim thoroughly and strain. Make a cupful 132 KIRMESS COOK BOOK. and a half of cream sauce, using equal proportions of milk and the oyster liquor. Butter a deep dish and fill it with alternate layers of the macaroni, oysters, seasoning, a spoonful of chopped celery and sauce. Sprinkle the top with a third of a cupful of fine bread crumbs mixed with one teaspoonful of melted butter and brown in a quick oven. liARBOW TOAST. Mrs. T. K. EgleH, New York. For six portions, two marrow bones, and cover each end of bones with a paste of flour dough to be re- moved when bones are cooked. Boil briskly for three- quarters of an hour, then scrape out marrow. Mix with little butter, salt and cayenne pepper. Serve hot on toast. HUNGARIAN OOULA6H. Mrs. Ralph Stauffen, Providence, R. I. One tablespoon butter, one and one-half pounds beef, cut in squares, one thin slice of lemon, three-quarters bay leaf, one whole clove, one onion, cut in slices

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