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Goulache

This is an excellent Hungarian dish, which is variously spelled goulache, goulash, guillash, gullasch, or gulias-hus. Remove the skins and fat from one pound of lean sirloin or rib of beef, and cut it into small dice. Wash and peel two small potatoes, and cut them also into dice, together with four ounces of bacon. Tie a tea-spoonful of caraway-seeds in a stewpan; when hot, add half an onion finely chopped, and fry just long enough to slightly colour. Add the pieces of beef, season with salt and pepper, and let them cook over a bright fire for about ten minutes. Sprinkle in a dessert-spoonful of flour, moisten with half a wine-glassful of Madeira, and a gill of stock, add the tied-up caraway-seeds, and let all simmer slowly. Melt four ounces of butter in a frying-pan, add the bacon, and fry a little. Now add the potatoes, and cook them slowly over the fire until of a nice golden colour; pour off the superfluous fat, mix with the meat, cover over and allow to simmer gently until the meat and potatoes are quite done. Stir from time to time, being careful not to break the potato dice, remove the caraway-seeds, dish-up on a hot dish, and serve very hot. Coarsely minced apples are some-times added and cooked with the meat. Probable cost, 2s. 6d.