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Goulash

Erken's goulash: 1.5 kg of cubed beef is browned with pork fat and onion, then simmered 1.5 hours with paprika, tomatoes and a little water. Potatoes and the remaining water are added and cooked until the potatoes break down and thicken the stew on their own, with no flour needed.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 185 (falt i det fri)

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About the dish

Hungarian goulash as it had become everyday fare in Norwegian middle-class homes around 1914. The potatoes break down into pieces at the end and thicken the stew – no flour or thickening is needed.

How to make it

  1. 1

    Render the pork fat

    Cut up the pork fat and put it in a hot pan or pot.

  2. 2

    Brown the meat and onion

    Brown the beef, cut into small cubes, together with the coarsely chopped onion in the fat until everything has taken on a nice brown color.

  3. 3

    Add spices and tomatoes

    Add salt and paprika, the peeled, cut-up tomatoes and 1 dl water. Let it simmer slowly, covered, for 1½ hours.

  4. 4

    Potatoes and final cooking

    Add the finely cut potatoes and the rest of the water. Continue cooking until the dish has thickened. Stir the pot often.

Changes from the original

"Flesk" modernized to streaky pork fat/bacon. Amounts converted to grams/deciliters, and fractions reconstructed where the OCR was unclear (½ kg tomatoes, ½ kg potatoes). The method has been split into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 185) → 1949 (korrekturlest, s. 215)~84% av teksten endretfjernetlagt til
1 1/2 1½ kg. oksekjøt oksekjøtt 125 gr. flesk 100 gr. løk salt paprika 1/2 ½ kg. tomater 3 del. vand 1/2 vann ½ kg. poteter. Flesket skjæres op og lægges i varm pande eller gryte; i fettet brunes nu kjøttet, som er skaaret op i smaa firkanter, samt den grovhakkede løk. Naar dette har faat en pen brun farve, tilsættes krydderier, de avskrællede, opskaarne tomater samt 1 del. vand; smaatrækker under lok 1 1/2 time. Nu tilsættes de smaat opskaarne poteter og resten av vandet, Kjøttsuppe og kokningen fortsættes, til det har jevnet sig. Rør ofte i gryten. kjøtt.

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Frequently asked questions

How long does the goulash take?
The meat simmers gently, covered, for about 1½ hours after browning. Then the potatoes and the rest of the water are added and it cooks on until the dish has thickened – around 2 hours and 20 minutes in all.
What meat is used?
1½ kg of beef cut into small cubes, browned in the fat from 125 g of pork fat.
What thickens the sauce?
The potatoes. ½ kg of potatoes is cut small and cooked along at the end so that they break down and thicken the stew. Stir the pot often so it doesn't catch.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 185.

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