Advertisement
Beef or Veal Stew
Gullash
- Difficulty
Easy
Published 1935
Although, strictly speaking, this dish is of Hungarian origin, it is so popular in Austria, and has been adopted for such a considerable length of time, that I think I am justified in including it in this section.
Ingredients
1½ lbs 5 or 6 1 or 2 cloves
Method
Melt some fat in a casserole and, when hot, add the sliced onions and cook till they begin to brown. Then add the beef, cut in 1 inch cubes, the garlic, crushed with a knife, the paprika, and the caraway seeds. Season with salt and pepper. Cover the casserole and cook till the meat is slightly browned. Now add either sufficient hot stock or water to cover the meat and simmer fo
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement