From 1913:
Half a pound of salt pork
One and a half pounds lean beef cut into half inch dice
One large Spanish onion sliced fine
Half can strained tomatoes
Two medium sized potatoes quartered
Teaspoon paprika
Salt to taste
Use a saucepan, fry out salt pork over brisk fire until a straw yellow, add beef, stirring constantly until cooked on the outside, put in paprika. Now in layers in the rotation named add onions, tomatoes, and potatoes; salt to taste. Cover tightly, reduce fire and cook slowly. Do not stir, and when the potatoes are done the goulash is ready to serve.
Have all materials prepared before starting to cook the dish.