Recipe of the Week: Hungarian Goulash

This week’s recipe is for Hungarian Goulash. It is a recipe excerpted from the scarce book Nine Hundred Successful Recipes, by Lulu Thompson Silvernail. This book, from my own book collection, was published in 1923. A recent change in U.S. copyright law now puts most pre-1925 books in the public domain.

Lulu Thompson Silvernail’s emphasis in this book was recipes that included hard red winter wheat flour. This entire recipe book is just part of the extensive bonus content that is included in this year’s SurvivalBlog archive waterproof USB stick. The USB  sticks are now available for pre-ordering.

Ingredients

1 Ib. beef or mutton
1 medlum sized onion
1 small green pepper
1/4 cup bacon grease [Other oils could be substituted, to suit modern tastes]
1 cup boiling water
8 large size diced potatoes
1 cup rich [whole] milk
1/2 teaspoon paprika
2 teaspoons salt
Dash of cayenne pepper
1/8 teaspoon white pepper

Directions

Remove tough portions of meat and cut in cubes the size of walnuts.

Place bacon grease, chopped onion and pepper in skillet and simmer for 10 minutes, keeping the skillet covered.

Add the meat to onion and pepper mixture and simmer and brown in skillet for at least 15 minutes, leaving skillet uncovered.

When brown, add the cup of boiling water and the diced potatoes. Cover the skillet and let cook till potatoes are tender, but not too soft.

Last, add the milk, salt, paprika and pepper.

SERVING

Serve hot.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!




3 Comments

  1. You may want to add a half-cup (or even more, with all that bacon grease) toward the end of browning the meat, so you can cook the raw flour taste out and start at least the beginning of a roux (depending on your personal taste on how dark to make it). It’ll make the eventual sauce much richer, although the starch from potatoes will also help. You may also want to try using Spanish-style smoked paprika (pimenton) and see how you like that, as a variation.

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