Hungarian Goulash I

Good basic recipe that can be adjusted to taste. Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. I am of H...

I make this recipe all the time (with modifications) and it is always a crowd pleaser! I add: 3 tblsp Worcestershire Sauce, 2 tblsp brown sugar, 1 tblsp vinegar, 2 tblsp katsup and use beef bro...

Very Tasty! I used only 2 teaspoons of salt instead of 3 and used beef broth for 1 cup of water. I ended up adding another 1/2 cup of water than the recipe called for to thin it. Beef was very t...

I really liked this recipe. After browning the meat, I put everything in a crock pot and cooked it for about 7 hours or so. I served it over egg noodles with a side of cottage cheese.

Simply delicious, a real treat! I winged it a little on both the cooking method and ingredients but not so much that it significantly changed the recipe. For instance, I added more paprika and ...

I am Hungarian and I make this dish quite often. However we do not call this goulash, just beef stew. We call goulash only the soup version. Indeed this dish can be done in many different ways. ...

I found this recipe to be extremely salty. My husband and I, both of Hungarian decent, couldn't even finish our leftovers. We're all for dishes with lots of spice and flavor - but this just ha...

Yummy! I had never tasted Hungarian goulash before this, so I was pleasantly surprised. It makes a thick, beefy stew with a heavy dose of paprika. I think it would also be great with a few veget...

This was delicious! I took other reviewers suggestions and cooked the onions with the meat and used beef broth instead of water. I only used a pinch of salt and served with a garnish of sour c...