Hungarian Goulash
A historical recipe from How to Cook in Casserole Dishes, by Marion Harris Neil.
A historical recipe
How to Cook in Casserole Dishes, by Marion Harris Neil. Project Gutenberg eBook #61720.
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 How to Cook in Casserole Dishes, by Marion Harris Neil. Digitised by Project Gutenberg, eBook #61720 (https://www.gutenberg.org/ebooks/61720). 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
- a cupful of boiling water
- 1 large onion
- 6 small white onions
- 1 chopped chilli pepper
Method
- 1 lb.
- lean veal ½ lb.
- lean beef 3 tablespoonfuls lard 1 large onion 1½ pints (3 cups) boiling water 1 teaspoonful paprika 12 potato balls 6 small white onions 6 carrot balls 6 turnip balls 1 teaspoonful salt 1 bay leaf 1 clove 2 heaping tablespoonfuls (2 ozs.) flour ½ pint (1 cup) cold water 1 chopped chilli pepper Slice the onion and brown it in the lard.
- Remove the onion and put in the veal and beef cut into small pieces.
- Brown these thoroughly, and remove the meat and place it in a casserole.
- Add the paprika and the boiling water.
- Cover the dish and place it in the oven.
- Fry the potato, carrot, turnip balls, and onion in smoking hot fat.
- Add them to the meat after it has simmered for one and a half hours.
- After the vegetables are added, add the salt, bay leaf, clove, and flour mixed with the cold water.
- Pour this into the casserole and stir until the mixture is slightly thickened.
- Add the pepper mixed with a cupful of boiling water.
- Cover and simmer for another hour and a half.
- Serve from the casserole.