2471 Goulash à la Hongroise

Authentic Recipe

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut 1 kg 200 g (2 lb 10 oz) chuck steak into 100 g ( oz) cubes; heat 125 g ( oz) lard in a suitable pan and add the beef and 200 g (7 oz) onions cut in large dice. Cook together over a moderate heat until the onions have become lightly coloured, then mix in 10 g ( oz) salt and 1 tsp paprika. Cook together for a few more minutes and add 500 g (1 lb 2 oz) tomatoes, peeled, depipped and cut in quarters and 1 dl ( fl oz or ½ U.S. cup) water.

Cover with a lid and cook gently in the oven for 1½ hours. At this time add 600 g (1 lb 5 oz) potatoes cut in quarters and 2 dl (7 fl oz or U.S. cup) water. Continue cooking in the oven, basting frequently until the liquid is almost completely reduced.

Serve the goulash in a deep dish or timbale.