A historical main dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Brown meat in pan
When nice and brown add potatoes cut in cubes, and brown in same pan
Then put all together in kettle, adding pepper, onions and can of tomatoes
Stew for one and one-half hours
Modern guidance to help you succeed with this vintage recipe
Browning the meat first develops fond through the Maillard reaction, creating hundreds of flavor compounds that dissolve into the stew during the long simmer. Browning the potatoes separately in the rendered fat creates a protective crust that helps them hold their shape during the 90-minute cooking time. The extended stewing period allows collagen in the round steak to break down into gelatin, transforming a tough cut into tender meat while thickening the sauce naturally.
This goulash actually improves when made 1-2 days ahead, as the flavors meld and deepen during refrigeration. Cool completely, then store in an airtight container in the refrigerator. The potatoes will absorb more flavor as they sit. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if needed to loosen the consistency.
Store cooled goulash in an airtight container in the refrigerator for up to 4 days. The stew can also be frozen for up to 3 months; however, note that potatoes may become slightly grainy in texture after freezing. Reheat on the stovetop over medium heat until warmed through, approximately 15-20 minutes, stirring occasionally to prevent sticking.
AI-generated tips from Chef Cecil's culinary database
This goulash actually improves when made 1-2 days ahead, as the flavors meld and deepen during refrigeration. Cool completely, then store in an airtight container in the refrigerator. The potatoes will absorb more flavor as they sit. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if needed to loosen the consistency.
Store cooled goulash in an airtight container in the refrigerator for up to 4 days. The stew can also be frozen for up to 3 months; however, note that potatoes may become slightly grainy in texture after freezing. Reheat on the stovetop over medium heat until warmed through, approximately 15-20 minutes, stirring occasionally to prevent sticking.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
