Hungarian Goulash
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
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 Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). 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.
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Ingredients
- 2 pounds top round of beef
- 2 ounces salt pork
- 2 cups of tomatoes
- 1 onion
- 1 stalk celery
- 1 blade mace
Method
- 2 pounds top round of beef.
- 1 onion.
- A little flour.
- 2 bay leaves.
- 2 ounces salt pork.
- 6 whole cloves.
- 2 cups of tomatoes.
- 6 peppercorns.
- 1 stalk celery.
- 1 blade mace.
- Cut the beef into 2-inch pieces and sprinkle with flour.
- Fry the salt pork until a light brown;
- add the beef and cook slowly for about thirty-five minutes, stirring occasionally.
- Cover with water and simmer about two hours.
- Season with salt and pepper or paprika.
- From the vegetables and spices a sauce is made as follows: Cook in sufficient water to cover for 20 minutes;
- then rub through a sieve, and add to some of the stock in which the meat was cooked.
- Thicken with flour, using 2 tablespoonfuls (moistened with cold water) to each cup of liquid, and season with salt and paprika.
- Serve the meat on a platter with the sauce poured over it.
- Potatoes, carrots and green peppers cooked until tender and cut into small pieces or narrow strips are usually sprinkled over the dish when served, and noodles may be arranged in a border upon the platter.