Goulash

About the dish

En tidlig norsk gulasj-oppskrift fra «Kogebog for skole og hjem» (1900), med paprika og tomatpuré som fremdeles var relativt nye ingredienser i norske kjøkken. Erken og Steen tar høyde for at tomatpuré ikke finnes «i huset».

How to make it

1. 1

   Cut up

   Cut the meat into small cubes, likewise the pork.

2. 2

   Brown pork and onion

   Brown the pork in the pot. When it begins to brown, add the finely chopped onion.

3. 3

   Brown the meat

   When the onion is light brown, add the cut-up meat. Add salt, pepper, paprika and tomato purée (may be omitted). Stir well and let it fry gently for 5 minutes.

4. 4

   Simmer tender

   Pour in wine and stock or water, enough to barely cover the meat. Let it simmer covered for 1½–2 hours.

5. 5

   Serve

   Serve in a ring of potato.