Gypsy Goulash

A typical sixties dish found in an additional attachment to
“Husmorens Kokebok” published by Norsk Kunstforlag in 1963
Gypsy Goulash

The name of the dish is from ancient times when the gypsies made goulash under primitive conditions.

What you need for 4-6 servings:
1 1/2 kg [] of stew beef
1 large onion
2 .tablespoons of butter or margarine
1 teaspoon salt
1/2 tespoon pepper
1/2 teaspoon of paprika
2 tablespoons tomato puree or 4-6 tomatoes
3 apples
6-8 potatoes
3-4 gherkins

Approach

[1] Wipe the meat and cut it into square pieces. Put it a saucepan with chopped onion. Sprinkle with salt and pepper and let it simmer for 20 minutes.

[2] Add paprika and tomato puree or freshly sliced tomatoes. Let it simmer until the meat is tender. Add peeled cut apples and peeled raw potato slices.

[3] Cook the dish until everything is tender and the goulash is smooth. Roughly chop the gherkins and sprinkle on the dish when served.

[4] Serve the dish with French white bread or small rolls. The goulash can also be served with boiled macaroni.