Hungarian Goulash

Ingredients

• 3 pounds veal, cut into two-inch cubes
• 3 large potatoes, diced
• 2 cloves of garlic
• Yi cup water
• 3^ teaspoon paprika
• 1 teaspoon salt
• 1 cup cream
• 1 cup butter or drippings
• Yi teaspoon black pepper

Method

1. 1

   Put the butter or drippings into a kettle on the range and when hot add the veal.

2. 2

   Cook until brown.

3. 3

   Add the water, cover closely and cook very slowly.

4. 4

   When meat has been cooking about three-fourths of an hour, mash the two cloves of garlic to a smooth paste with part of the salt and add it to the meat.

5. 5

   When the meat is tender, add the rest of the salt and the paprika and place potatoes on top of the meat.

6. 6

   Cover and cook until the potatoes are tender, but not falling to pieces.

7. 7

   Add the cream and cook five minutes longer.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 16. The excerpt below is the record exactly as published.

Hungarian Goulash Butter an earthen baking dish, put in a layer of round steak cut into inch squares, salt and pepper and bits of butter. Prepare two or three potatoes and carrots (depends on size) and slice raw in layers on the meat, seasoning each layer. Add left over cooked rice, canned or fresh tomatoes. Celery cut in small pieces adds to the flavor. A little onion may be added if so desired. You can vary your vegetables according to j^our larder but tomatoes are essential. When the dish is well filled, cover with cold water and bake for two 42 DELTA GAMMA COOK BOOK hours in a slow oven. Liquid left after baking can be thickened by- stirring in a tablespoon of flour, worked smooth in cold water. Cook gravy over a low fire for a minute or two. Lilhan Smith Burwell (Lambda Nu). Hungarian Goulash 3 pounds veal, cut into two-inch cubes 3 large potatoes, diced 2 cloves of garUc Yi cup water 3^ teaspoon paprika 1 teaspoon salt 1 cup cream 1 cup butter or drippings Yi teaspoon black pepper

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