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Hungarian Goulash I
November 29, 2009

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 garlic, added a little flour to thicken, and used chicken broth for the water, nearly double the amount called for. I added some mixed, chopped bell peppers and fresh sliced mushrooms which proved to be a flavorful plus. Rather than simmering this on the stove I transferred it to the oven and cooked it at 325 degrees for 2 hours. The wonderful aroma while this was cooking was such a tease, but the result was well worth the wait. The meat was fork tender and the sauce richly flavored. I served this over buttered egg noodles with a dollop of sour cream and sprinkle of fresh minced parsley. Even after supper hubs was still raving about it! A definite "make again" dish.

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