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Hungarian Goulash

Name: Hungarian Goulash
Yield: 3 servings
Ingredients: 2 lbs. of beef shoulder; a tablespoon of lard or butter; 2 medium-sized onions; 1 cup tomatoes; 1 cup sour milk; 1/2 cup cream; flour

From The Cook County cook book, 1912

Serves 3

Presented as published in 1912. 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

617Calories

66 gProtein

13 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories617 kcal

Protein66 g

Carbohydrates13 g

Fiber2.3 g

Sugars5.5 g

Total Fat34 g

Saturated Fat17 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol243 mg

Sodium239 mg

Potassium1521 mg

Calcium89 mg

Iron8.4 mg

Magnesium90 mg

Phosphorus772 mg

Zinc21 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A61 mcg

Vitamin E1 mg

Vitamin K10 mcg

Vitamin B61.9 mg

Vitamin B128.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)14 mg

Folate36 mcg

Choline217 mg

Caffeine0 mg

Water378 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 215. The excerpt below is the record exactly as published.

HUNGARIAN GOULASH.— Brown 2 lbs. of beef shoulder. ^ cut very fine, in a tablespoon of lard or butter, season with salt and red pepper; add 2 medium-sized onions, and cover with cold water. Cook slowly for 2 hrs., adding water when needed. One- half hr. before serving add 1 cup tomatoes. ^ cup sour milk, or y2 cup cream. Thicken with flour

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