Hungarian Gulash

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 lb. lean beef
  • 1 large onion, diced
  • 1 lb. lean veal
  • 1 teaspoon paprika
  • 1 tablespoon fat
  • 1 cup strained tomatoes


Veal and beef mixed. Cut into one inch squares and brown in hot fat with the onion, salt and paprika. When the meat is brown, add the tomatoes, and one-half hour before serving, add some small potatoes. Let cook slowly closely covered.