Recipe: Austrian Goulasch

Boil 2 calves’ heads in salted water until tender; then cut the meat from the bone. Fry 1 dozen small peeled onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the Sauce in which the meat was cooked. Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste; let all cook together fifteen minutes then serve very hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)