{"id":6892,"slug":"russian-goulash","title":"RUSSIAN GOULASH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound beef, free from fat","one chopped green pepper","one large onion","two blades of garlic (cut fine)","pepper","salt","water","medium sized can of tomatoes","two cups of cooked spaghetti or macaroni"],"ingredients_norm":["beef free from fat","green pepper","onion","blades of garlic","pepper","salt","water","sized can of tomato","cooked spaghetti or macaroni"],"steps":["To one pound beef, free from fat and cut up as pan stew, add one chopped green pepper, one large onion, two blades of garlic (cut fine), pepper and salt, with just enough water to cover.","Let this simmer until meat is very tender. Add a little water as needed.","Put in medium sized can of tomatoes an hour or so before using and have ready two cups of cooked spaghetti or macaroni and put this into the meat until thoroughly heated.","This must not be too wet; let water cook away just before adding the tomatoes."],"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:w23:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"09a5e6c18ff420bbd19938b31757075461e87cd0dc54db4229d651721012bc3e","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","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/russian-goulash"}