Ungarisohes Ooolasoh

Ingredients

• 3 lbs. beef, without bones
• 6 oz. bacon, cut into dice
• pint cream, in which i dessertspoonful flour has been smoothly mixed
• 4 oz. chopped onion
• teaspoonful cayenne
• A pinch of salt
• ♦ ♦ M >> pepper.

Method

1. 1

   Place the meat and bacon, both cut into dice, with the onions, salt and pepper into a saucepan.

2. 2

   Pour over them the water, in which the Meat Extract has been dissolved and simmer gently, with the lid of the saucepan on, for 1 hour.

3. 3

   Then add the cream and Cayenne and continue simmering gently until the meat is quite tender.

4. 4

   Should the gravy then be at all thin, it may be thickened by the addition of flour.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 42. The excerpt below is the record exactly as published.

Ungarisohes Ooolasoh. (Hungarian Goulasch.) For 6 Persons. Time of Preparation : 3 hours. 3 lbs. beef, without bones. 6 oz. bacon, cut into dice. \ pint cream, in which i des- sertspoonful flour has been smoothly mixed. 4 oz. chopped onion. \ teaspoonful cayenne. A pinch of salt. ♦ ♦ M >> pepper. \ pint water, in which \ tea- spoonful Liebig's Meat Ex- tract is dissolved. Place the meat and bacon, both cut into dice, with the onions, salt and pepper into a saucepan. Pour over them the water, in which the Meat Extract has been dissolved and simmer gently, with the lid of the sauce- pan on, for I hour. Then add the cream and Cayenne and continue simmering gently until the meat is quite tender. Should the gravy then be at all thin, it may be thickened by the addition of flour. KALBFLEISCH. (Veal.) Oekoohtes Kalbflelsoh mit Frikassee Sauoe. (Boiled Veal with Fricassee Sauce.) Far 6 Persons. 2 to 3 lbs. veal. 1 onion. A little spice. 2 yolks of egg's. Lemon juice. Time of Preparation : 2 hours. 3 oz. butter. Soup herbs. 1 teaspoonful capers. 3 oz. flour. 2 tablespoonsful salt. Wash the meat with cold water, cut up into pieces large enough for a helping, put into a saucepan, add the soup herbs, onion and salt, pour boiling water over to nearly cover, and stew till tender. Then strain off the broth. Brown the butter i^nd flour, and add to the broth to make a sauce. Boil up, add the capers and 2 yolks of eggs and flavour with lemon juice. Macaroni may be served with this dish, and cauli- flower boiled with the veal is an improvement. Feines Frikassee Yon Kalbfleisch. (Fricassee of Ve^l.) For 6 Persons. Time of Preparation : 2 hours. A little Meat Extract. i\ lb. knuckle of veal. I lb. tinned asparagus heads. 6 yolks of eggs. A little spice. I tablespoonful chopped mushrooms. I tablespoonful lemon juice. \ teaspoonful sugar. 2^ pints water. 3 oz. butter. 2 oz. butter. I gill Rhine wine, pr Moselle.* I onion. I parsley root. 92 Kalbjletsch. Boil the onion, parsley root, and spice in the water for half an hour, then add the Meat Extract. Cut the veal into dice and boil in the broth with salt till tender, but not too soft. Strain off the broth. Brown the flour and butter and add the broth (which should be nearly a pint) with half the wine, 4 table- spoonsful of water in which the asparagus has been boiled and the chopped mushrooms, and finally the yolks of eggs well beaten with the lemon juice and the remaining wine. . Warm up the meat and asparagus in this sauce and serve. Oesohmortes Kalbfleisoh. (Braised Veal.) For 6 Persons. Time of Preparation : 2 hours. 4^ lbs. veal. \ lb. butter. I pint water in which i tea- spoonful Liebig's Meat Ex- tract is dissol

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