Veal Goulash

Name: Veal Goulash
Ingredients: 2 lbs. veal cut in pieces 1-inch square; ^4 pound bacon; 3 medium onions; 2 cups sour cream; 1 tsp paprika; Salt

From The Gertrude Bobbitt Circle cook book, 1948

Serve on toast rings or hot biscuits.

Presented as published in 1948. 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

2866Calories

211 gProtein

70 gCarbs

189 gFat

Full nutrition (34 nutrients)

Calories2866 kcal

Protein211 g

Carbohydrates70 g

Fiber8.4 g

Sugars20 g

Total Fat189 g

Saturated Fat90 g

Monounsaturated Fat59 g

Polyunsaturated Fat11 g

Omega-30.3 g

Cholesterol1068 mg

Sodium1852 mg

Potassium4523 mg

Calcium758 mg

Iron9.4 mg

Magnesium329 mg

Phosphorus2650 mg

Zinc32 mg

Copper1.2 mg

Manganese0.9 mg

Vitamin D0.5 mcg

Vitamin C33 mg

Vitamin A68 mcg

Vitamin E3.6 mg

Vitamin K9.3 mcg

Vitamin B64.8 mg

Vitamin B1213 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)2.7 mg

Niacin (B3)74 mg

Folate205 mcg

Choline83 mg

Caffeine0 mg

Water1458 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 46. The excerpt below is the record exactly as published.

VEAL GOULASH 2 lbs. veal cut in pieces 1-inch ^4 pound bacon square Salt 3 medium onions 2 cups sour cream 1 tsp paprika

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