Email a copy of 'Recipe of the Week: Hungarian Goulash' to a friend
Loading ...E-Mail 'Recipe of the Week: Hungarian Goulash' To A Friend
Loading ... Loading ...3 Comments
- Ad Follow the Author Don Shift Basic SHTF Radio: A cop's brief guide for understanding simple solutions for SHTF radio communicationIntimidated and don’t know where to start with radio? This book is the perfect guide to what options you have i.e. GMRS, CB, to ham and basic communication topics.
- Ad Barter and Sell at Simcour Trading PostA new site for individuals to barter and sell items of interest to other like-minded individuals
You may want to add a half-cup (or even more, with all that bacon grease) toward the end of browning the meat, so you can cook the raw flour taste out and start at least the beginning of a roux (depending on your personal taste on how dark to make it). It’ll make the eventual sauce much richer, although the starch from potatoes will also help. You may also want to try using Spanish-style smoked paprika (pimenton) and see how you like that, as a variation.
Goulash was a common meal in our house when I was growing up. The recipe: whatever we had in the cupboards and my mother called it goulash.
OneGuy – Yeah, it’s just stew. I make stews all the time. Never quite the same way any two times.