Steak Gollasch
From The bachelor and the chafing dish, 1895
Presented as published in 1895. 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
877Calories
61 gProtein
110 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories877 kcal
Protein61 g
Carbohydrates110 g
Fiber12 g
Sugars0.2 g
Total Fat23 g
Saturated Fat5.4 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol132 mg
Sodium5487 mg
Potassium2193 mg
Calcium273 mg
Iron25 mg
Magnesium169 mg
Phosphorus741 mg
Zinc8.9 mg
Copper3 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A36 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.3 mg
Folate61 mcg
Choline0.8 mg
Caffeine0 mg
Water383 g
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 29. The excerpt below is the record exactly as published.
Steak Gollasch. — Cut up a raw tenderloin steak into small pieces and cut into dice two raw potatoes. Put into the dish a tablespoonful of olive-oil, and when hot add a teaspoonful of onion and half a teaspoon of paprika, and the potatoes and meat with half a pint of brown gravy. Season to suit
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