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Hungarian Goulash I
Reviews:
November 12, 2001

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 vegetables, like carrots and potatoes, but this way is probably the traditional way. The longer it stews, the better, so it doesn't qualify as quick. It's great for a cold drizzly fall day when you have nothing better to do than stay indoors, and cook up some comfort! We served it with Rhonda's Spaetzel, which was also very good. P.S. We just use enough oil to keep it from sticking, so it's probably not 1/3 cup, and we used half the amount of salt called for. We also passed on the sour cream garnish.

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