Hungarian Goulash

Ingredients

• butter size of an egg
• 2 slices fat bacon
• 3 or 4 slices onion
• 1 tablesp lemon juice
• water enough to cover
• pepper to taste

Method

1. 1

   Fry bacon and onion in butter, add steak, brown, then cover with water and lemon juice.

2. 2

   Simmer until tender, thickening with flour.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 104. The excerpt below is the record exactly as published.

Hungarian Goulash Put butter size of an egg in a deep spider, add 2 slices fat bacon, 3 or 4 slices onion, a little pepper, and when, smoking hot add steak cut in small pieces. Fry until nicely brown, then add water enough to cover, and 1 tablesp lemon juice. Cover closely and let simmer until tender. Thicken the gravy with a little flour. If wished, potatoes and tomatoes cut in small pieces may be added the last half hour. Goulash should be quite hot with pepper. — [S. E. W., O. Stewed Liver Parboil the liver in salted water and when tender cut into small squares. Thicken 1 qt milk with 2 tablesp flour, add butter size of an egg, and salt and pepper to taste

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