Goulash for Four
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 2 lb of lean sirloin
- 2 medium-sized onions
- 7 large potatoes
Method
- Slice and chop small 1 large or 2 medium-sized onions;
- heat 2 heaping tbp fine lard, in which brown the onions to a deep golden color;
- then add a level tsp of Hungarian paprika, a tsp of salt and 2 lb of lean sirloin or good round steak that has previously been cut in about inch cubes;
- let meat simmer, under cover, for a few minutes, being careful to stir often to avoid burning;
- then add sufficient water to cover it well, and let boil.
- In the meantime peel and cut in good-sized cubes 6 or 7 large potatoes, to be added when meat is fairly done;
- fill again up with water to cover about ½″ to 1″ and let boil;
- season again according to taste.
- Potatoes and meat should be done about the same time, and the gravy have assumed the consistency of cream.