Skip to content

Hungarian Beef Stew

A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).

A historical recipe

365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.

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 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). 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.

Hungary. Associated with Hungary by a demonym leading its title: Hungarian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Cut beef into small pieces.
  2. Heat some dripping in a saucepan;
  3. add the meat, salt and black pepper;
  4. cover and let stew half an hour.
  5. Then add 3 potatoes cut into dice pieces, 1 onion sliced thin, 1 cup of hot water, and 1/2 teaspoonful of paprica.
  6. Let all cook until tender.
  7. Then add some chopped parsley and thicken the sauce with flour, mixed in 1/2 cup of milk.
  8. Let cook a few minutes and serve hot.