2472 Goulash à la Hongroise

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This is the modified recipe as used in professional catering establishments.

Cut 1 kg 200 g (2 lb 10 oz) chuck steak into large cubes. Heat 125 g ( oz) lard in a suitable pan, add the beef and 250 g ( oz) chopped onion and cook together till lightly coloured. Add 10 g (4 oz) salt and 1 tsp paprika and cook together for a few moments; add 50 g (2 oz) flour and cook for a few further moments.

Moisten with litres (2⅝ pt or U.S. cups) Brown Stock; add 2 dl (7 fl oz or U.S. cup) tomato purée, raw if possible, a Bouquet garni and a touch of crushed garlic. Cover with a lid and cook gently in the oven for approximately 2½ hours.

Serve the goulash in a deep dish or timbale accompanied with a dish of plain boiled potatoes.

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