Gulas (Goulash)
Ingredients
- 1/4 pound pork
- 1 1/4 pound beef
- 7 cup water
- 1 tablespoon finely chopped celery, optional
- 1 teaspoon celery salt
- 1 teaspoon chili powder
- 1 teaspoon parsley
- 1/4 cup onion
- 1/8 teaspoon pepper
- 1/4 teaspoon paprika
- 6 tablespoon flour
- 1 1/2 cup water
- 8 gingersnaps
- 1/2 cup water
- 2 cup ketchup
- 1 tablespoon brown sugar
- 1/2 cup water
- 2 tablespoon vinegar
- 1/2 can No. 303 kidney beans
Directions
- Cut meat into bite size pieces.
- Place the meat in pressure cooker with water or boil in kettle.
- Add: celery salt, chili powder, celery (optional), parsley, onion, celery salt, pepper, paprika.
- Boil 50 minutes under 10 lbs pressure or boil until tender.
- While the above is cooking place 2 tbsp grease in a medium sized skillet on medium heat.
- Blend in flour.
- Brown, stirring frequently.
- Cool.
- Add 1 1/2 cups water gradually.
- Stir until smooth.
- Set aside.
- Place gingersnaps in a bowl.
- Pour 1/2 cup water over the ginger snaps.
- Set aside until the meat is done.
- When the meat is tender, add the ginger snaps and the browned flour mixture.
- Add: ketchup, brown sugar, vinegar, 1/2 cup water, kidney beans (or more if desired).
- Goulash is best when allowed to set 3 or 4 hours after being prepared.
- If goulash becomes quite thick 1/2 cup water may be added.
Other Information
Author: Clarkson Woman's Club
Source: Old Czech Recipes for Today's Kitchens (1920-01-01)
Category: Meat
Ingredients: 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
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Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Meat
Ingredients: pork, potato, onion, tomato, garlic, tomato sauce, water, nutmeg, chili powder, pepper, salt, paprika, butter
Equipment: measuring cups, measuring spoons, knife, baking dish, oven
Barbecued Spareribs
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: sparerib, butter, onion, water, ketchup, vinegar, lemon juice, Worcestershire sauce, brown sugar, mustard, salt, pepper
Equipment: oven, measuring cups, measuring spoons, knife, skillet, baking pan
Barbecued Short Ribs
Source: 120 Wartime Meat Recipes (1942-01-15)
Category: Meat
Ingredients: short rib, water, lard, Worcestershire sauce, onion, vinegar, mustard, brown sugar, celery, ketchup, salt
Equipment: measuring cups, measuring spoons, knife, oven, stove
Meat Balls with Spaghetti Sauce
Source: 120 Wartime Meat Recipes (1942-01-15)
Category: Meat
Ingredients: ground beef, pork, tomato, breadcrumb, water, onion, egg, salt, pepper, chili powder, sage, brown sugar
Equipment: measuring cups, measuring spoons, grater, rolling pin, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove