I don't care what you call it, we loved it. It's one of those comfort foods that works great on a cold winter day. We had it with noodles the first night and then the leftovers with mashed potatoes a few days later. Either way, it was still good. We made it pretty much to the recipe on low for about 9 hours. It was extremely tender, thick and flavorful. Will 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
Yummy! Ok, so I have to admit that I didn't actually have caraway seeds so I didn't use those... and I only had Spanish paprika so I used that... and a little tablespoon of sour cream might have also made its way on to my plate (probably totally against the goulash rules)... but I thought it turned out really tasty! My husband even liked it... and he didn't use sour cream :)
Everybody calm down! The definition of "goulash" has gotten to be pretty broad. Even in Hungarian cooking there are variations in recipes. My family is Hungarian to the "nth", and I remember as a child my mother making "Weiner Goulash" when things were tight (which was most of the time). As long as I have my trusty Hungarian paprika handy (sweet and sharp) -- and a BIG spoon -- I deem my dish "goulash".
I don't really care if it's real goulash or not, I just care how it tastes. This is a delicious, filling meal I plan on eating again and again.