Public Domain Recipes
cegoh (Pixabay License).

Gulas (Goulash)

Yield: 6 servings

Ingredients

Directions

  1. Cut meat into bite size pieces.
  2. Place the meat in pressure cooker with water or boil in kettle.
  3. Add: celery salt, chili powder, celery (optional), parsley, onion, celery salt, pepper, paprika.
  4. Boil 50 minutes under 10 lbs pressure or boil until tender.
  5. While the above is cooking place 2 tbsp grease in a medium sized skillet on medium heat.
  6. Blend in flour.
  7. Brown, stirring frequently.
  8. Cool.
  9. Add 1 1/2 cups water gradually.
  10. Stir until smooth.
  11. Set aside.
  12. Place gingersnaps in a bowl.
  13. Pour 1/2 cup water over the ginger snaps.
  14. Set aside until the meat is done.
  15. When the meat is tender, add the ginger snaps and the browned flour mixture.
  16. Add: ketchup, brown sugar, vinegar, 1/2 cup water, kidney beans (or more if desired).
  17. Goulash is best when allowed to set 3 or 4 hours after being prepared.
  18. If goulash becomes quite thick 1/2 cup water may be added.

Other Information

Author: Organization.Clarkson Woman's Club

Source: Old Czech Recipes for Today's Kitchens (1920-01-01)

Category: Meat

Measure: avoirdupois

Ingredient: pork, beef, water, celery, celery salt, chili powder, parsley, onion, pepper, paprika, flour, gingersnap, ketchup, brown sugar, vinegar, kidney bean

Equipment: measuring cups, measuring spoons, pressure cooker, skillet, stove, bowl

See Also