{"id":6891,"slug":"hungarian-goulash-2","title":"HUNGARIAN GOULASH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two pounds of beef","flour","water","one tablespoon of salt","one-eighth of a teaspoon of pepper","one cup of tomatoes","one stalk of celery","a bay leaf","two whole cloves","four tablespoons of flour","two tablespoons of water","cooked diced potatoes, carrots, and green and red peppers cut in strips"],"ingredients_norm":["beef","flour","water","salt","eighth of teaspoon of pepper","tomato","celery","bay leaf","whole clove","cooked diced potatoes carrot"],"steps":["Have two pounds of beef cut into one inch squares.","Dredge in flour and fry until brown.","Cover with water and simmer for two hours; the last half-hour add one tablespoon of salt and one-eighth of a teaspoon of pepper.","Make a sauce by cooking one cup of tomatoes and one stalk of celery cut in small pieces, a bay leaf and two whole cloves, for twenty-five minutes; rub through a sieve, add to stock in which meat was cooked.","Thicken with four tablespoons of flour moistened with two tablespoons of water.","Serve meat with cooked diced potatoes, carrots, and green and red peppers cut in strips."],"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/12350","source_ref":"pg:12350:w23:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"d4073bff272af517c8ad777c9d35a10e1392e457450f3fcf97f7651245641798","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-2"}