Hungarian Goulash

Ingredients

• one pound of shoulder of veal
• one pound loin of lean pork
• a little flour
• a little salt
• a little pepper
• plenty of paprika
• two chopped onions
• one-half cup of puree of tomatoes
• a little thyme
• one bay leaf
• one clove
• a little chopped parsley
• a little chopped celery
• a little bouillon, stock or water
• three potatoes

Method

1. 1

   Cut veal and pork into pieces one inch square.

2. 2

   Mix flour, salt, pepper, and paprika.

3. 3

   In a saucepan, melt butter, add onions and pork fat, simmer till brown.

4. 4

   Add meats and flour, bouillon, puree of tomatoes, thyme, bay leaf, clove, parsley, and celery.

5. 5

   Cover and cook for 45 minutes.

6. 6

   Add potatoes cut the same as meat and cook till done.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 239. The excerpt below is the record exactly as published.

a little salt and pepper. Stir on fire with a wooden spoon until cooked. Scrambled eggs with smoked beef. Slice the beef very thin. Boil in water for a few minutes, add the eggs and serve on toast. Canape of caviar. Spread caviar, which has been kept on ice, on thin toast. Sprinkle thick with chopped hard-boiled eggs all around. Garnish with leaf of lettuce filled with chopped onion, parsley in branches, and one- fourth of a lemon. Serve on napkin. Hungarian goulash. One pound of shoulder of veal, one pound loin of lean pork. Cut in pieces one inch square. Mix a little flour, salt, pepper and plenty of paprika. Put in sauce pan a piece of butter, two chopped onions and the fat from the loin of pork. Simmer till brown, then add the meats and flour ; a little bouillon, stock or water ; one-half cup of puree of tomatoes, a little thyme, one bay leaf, one clove and a little chopped parsley and celery. Cover tight and cook for three-quarters of an hour. Then add three potatoes

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