Goulash and Rice
Recipe No. 317 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Meat · Rice
Recipe No. 317 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Reduce meat in recipe for goulash to 40 pounds carcass or 28 pounds boneless. Reduce onions to 4 pounds (four No. 56 dippers) and garlic to 12 cloves. Wash 6 pounds (three No. 56 dippers) rice. Add to 6 gallons (24 No. 56 dippers) rapidly boiling salted water. (Use 6 ounces salt.) Boil 15 to 20 minutes or until tender. Drain well. Serve goulash with or on rice.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 317, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.