Recipes > Meat > Beef > Russian Goulash

Russian Goulash


  • 1 pound beef
  • 1 chopped green pepper
  • 1 large onion
  • 2 blades of garlic (cut fine)
  • pepper
  • salt
  • 1 medium sized can of tomatoes
  • 2 cups of cooked spaghetti or macaroni


To beef, free from fat and cut up as pan stew, add green pepper, onion, garlic, pepper and salt, with just enough water to cover. Let this simmer until meat is very tender. Add a little water as needed. Put in tomatoes an hour or so before using and have ready cooked spaghetti or macaroni and put this into the meat until thoroughly heated. This must not be too wet; let water cook away just before adding the tomatoes.


Print recipe/article only


The International Jewish Cook Book (1919).

comments powered by Disqus