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Hungarian Goulash

A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).

A historical recipe

Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.

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 Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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

Method

  1. Cut one pound of lean stewing beef in pieces and place in a saucepan and cover with boiling water.
  2. Cook slowly until tender and then add One-half cup of onions, One carrot, diced, One fagot of soup herbs.
  3. When the meat is tender, season with One teaspoon of salt, One and one-half teaspoons of paprika.
  4. Thicken the gravy with browned flour and then add one-half cup of sour cream.
  5. Garnish with finely chopped parsley.