{"id":6099,"slug":"hungarian-goulash","title":"Hungarian goulash","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One pound of shoulder of veal","One pound loin of lean pork","A little flour","Salt","Pepper","Plenty of paprika","A piece of butter","Two chopped onions","Fat from the loin of pork","A little bouillon, stock or water","One-half cup of purée of tomatoes","A little thyme","One bay leaf","One clove","A little chopped parsley and celery","Three potatoes"],"ingredients_norm":["shoulder of veal","loin of lean pork","little flour","salt","pepper","plenty of paprika","butter","onion","fat from the loin of pork","little bouillon stock or water","puree of tomato","little thyme","bay leaf","clove","little chopped parsley and celery","potato"],"steps":["Cut in pieces one inch square.","Mix a little flour, salt, pepper and plenty of paprika.","Put in sauce pan a piece of butter, two chopped onions and the fat from the loin of pork. Simmer till brown.","Then add the meats and flour; a little bouillon, stock or water; one-half cup of purée of tomatoes, a little thyme, one bay leaf, one clove and a little chopped parsley and celery.","Cover tight and cook for three-quarters of an hour.","Then add three potatoes cut the same as the meat, and cook till done.","Beef goulash: Same as the above except use beef, and the fat of pork, only."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w117:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"24d56dda9c111acba4a7190c8327e771155dac6b46dc0d9fa04d40eee0535217","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/hungarian-goulash"}