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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 185) → Modernised~81% of the text changedremovedadded
1 1/2 kg. oksekjøt 1,5 kg oksekjøtt (skåret i små firkanter). 125 gr. flesk g stripet spekk eller bacon (originalens «flesk»). 100 gr. g løk (grovhakket). salt paprika 1/2 kg. (etter smak). paprikapulver (etter smak). 0,5 kg tomater (flådd og oppskåret). 3 del. vand 1/2 kg. poteter. Flesket skjæres op dl vann. 0,5 kg poteter (skåret i små terninger). Skjær flesket opp og lægges legg det i varm pande panne eller gryte; i fettet brunes nu gryte.. Brun kjøttet, som er skaaret op skåret i smaa små firkanter, samt sammen med den grovhakkede løk. Naar dette løken i fettet til alt har faat fått en pen brun farve, tilsættes krydderier, farge.. Tilsett salt og paprika, de avskrællede, opskaarne tomater samt avskrellede, oppskårne tomatene og 1 del. vand; smaatrækker dl vann. La det trekke sakte under lok 1 1/2 time. Nu tilsættes lokk i 1½ time.. Tilsett de smaat opskaarne poteter smått oppskårne potetene og resten av vandet, og kokningen fortsættes, vannet. Kok videre til det retten har jevnet sig. seg. Rør ofte i gryten.

Note on Modernised

«Flesk» modernisert til stripet spekk/bacon. Mengder gjort om til gram/desiliter, brøker rekonstruert der OCR var uklar (½ kg tomater, ½ kg poteter). Fremgangsmåten delt i nummererte trinn.

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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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