wont ever make it again.
Hungarian Beef Goulash
From EatingWell: January/February 2008
This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.
55 Reviews for Hungarian Beef Goulash
not that good, which pains me because i love goulash and Eating Well.. but this recipe fails.. sorry..
Hungarian goulash meat doesn't have any coating on it and it uses potatoes not pasta, and can't cook Hungarian food without adding sour cream to it or a lot of garlic.
Was in Budapest in October and had the real Hungarian goulash twice while there in some of their great and renowned restaurant. This recipe would make Hungarians angry. It is an insult to their style of cooking. So Please remove the word Hungarian from the recipe and simply state Goulash.