Hungarian Goulash

Name: Hungarian Goulash
Ingredients: Cut a two-inch piece of fat pork or beef suet; one and one half pounds of beef; one chopped onion; one chopped green pepper; one cup of chopped celery; two cups of canned tomatoes

From Principles of cooking, 1914

Presented as published in 1914. 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

1277Calories

156 gProtein

50 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories1277 kcal

Protein156 g

Carbohydrates50 g

Fiber10 g

Sugars21 g

Total Fat51 g

Saturated Fat19 g

Monounsaturated Fat23 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol449 mg

Sodium1237 mg

Potassium4486 mg

Calcium311 mg

Iron24 mg

Magnesium250 mg

Phosphorus1626 mg

Zinc38 mg

Copper1 mg

Manganese1 mg

Vitamin D0.7 mcg

Vitamin C48 mg

Vitamin A6.8 mcg

Vitamin E1.3 mg

Vitamin K10 mcg

Vitamin B64 mg

Vitamin B1218 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)38 mg

Folate63 mcg

Choline428 mg

Caffeine0 mg

Water1187 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 65. The excerpt below is the record exactly as published.

Hungarian Goulash. — Cut a two-inch piece of fat pork or beef suet in small pieces, and fry out. Cut one and one half pounds of beef from the round into small pieces, sea- son with salt and pepper, and roll in flour and then fry in the fat until brown. Place the beef in a kettle, add one chopped onion, one chopped green pepper, one cup of chopped celery, two cups of canned tomatoes

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