Hungarian Goulash (Gulyas)

Ingredients

• 2 pounds mutton (cheaper cuts)
• 3 medium potatoes
• 2 medium onions
• 1 green pepper
• % cup drippings or margarine
• 1 cup rich milk or evaporated milk
• Salt to season
• paprika to season
• Parsley to garnish

Method

1. 1

   Place the drippings in a deep stew kettle, slice the onions and green pepper into it and cook briskly for ten minutes.

2. 2

   Cut the meat into pieces about the size of an egg and cook until well seared, about fifteen minutes.

3. 3

   Add half a cup of hot water; cover and cook until tender, adding water as necessary.

4. 4

   When meat is tender, place the diced potatoes on top, cover again and steam until tender.

5. 5

   Add the milk, salt, and a generous seasoning of paprika.

6. 6

   Serve garnished with minced parsley.

As published

This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 36. The excerpt below is the record exactly as published.

Hungarian Goulash (Gulyas) (A choice dish of mutton) 2 pounds mutton (cheaper cuts) 3 medium potatoes 2 medium onions 1 green pepper % cup drippings or margarine 1 cup rich milk or evaporated Salt and paprika to season milk reduced slightly Parsley to garnish

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