Hungarian Goulash
A historical recipe from The Business of Being a Housewife A Manual to Promote Household Efficiency and Economy, by Malek, Leona A. (Leona Alford) (1921).
A historical recipe
The Business of Being a Housewife A Manual to Promote Household Efficiency and Economy, by Malek, Leona A. (Leona Alford) (1921). Project Gutenberg eBook #52716.
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 The Business of Being a Housewife A Manual to Promote Household Efficiency and Economy, by Malek, Leona A. (Leona Alford) (1921). Digitised by Project Gutenberg, eBook #52716 (https://www.gutenberg.org/ebooks/52716). 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
- 1 sliced onion
- 1 stalk celery
- 1 green pepper Parsley
Method
- Serves 5.
- Preparation 2½ hours.
- 2 lbs.
- beef (shoulder clod) Salt Flour ¼ lb.
- fat salt pork Boiling water 2 cups tomatoes 1 sliced onion 1 stalk celery Bit of bay leaf 4 cloves 2 cups sliced potatoes 1½ cups carrots 1 green pepper Parsley Wipe beef, cut in two-inch pieces, and roll in flour.
- Cut salt pork in dice and fry until light brown.
- Add beef and cook until meat is well browned, stirring constantly.
- Add salt and enough boiling water to prevent burning, and cook slowly two hours or until tender.
- In another dish cook tomatoes, onion, chopped celery, bay leaf and cloves for thirty minutes.
- Add two tbsp.
- flour, mixed until smooth with two tbsp.
- cold water, and cook thoroughly.
- Add to meat.
- Remove meat to center of platter, surround it with potato slices and carrots cut in strips and cooked until tender in boiling salted water, and add the green pepper parboiled and cut in strips.
- Pour gravy over the meat;
- garnish with parsley.