Beef Goulash

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I had a craving for goulash, and since my favorite goulash restaurant (Amedeus in Lake Oswego, Oregon is over 500 miles away, I gave Tyler's a try. It was awesome! i cut down on the beef broth, left out the potatoes and added a bit of red wine. To replace the potatoes, I made Tyler's spaetzle and served it on top of the goulash. I can't wait to make it again.

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Truly excellent, exciting and inviting taste. Worth the time & effort, many times over. Mr. Florence deserves all credit for finding and distilling this recipe so that it may available to all the rest of us. Outstanding.

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Superb, very reminiscent of the Gulaschsuppe I've enjoyed in Austria and Germany. Like to reduce the broth a bit, making it more like a stew, and serve it over spaetzle. Tyler has a great basic recipe for that too, wouldn't let me post the link although it is on Foodnetwork...
Thanks Tyler, you rock!

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If you are shopping for ingrediants, note that "shank" is basically leg meat. -A tougher cut, and sometimes not sold under this name in US grocery stores. (Butcher shops, yes A great substitute is stew meat, often a mix of better cuts. Either way, this is a wonderful recipe. Tip: this cooking technique, braising in liquid, tends to tenderize even tough cuts, which can have great flavor. I've increased the amount of roasted peppers to good results.

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Great recipe, however do not do the sour cream nor the vinegar bits. It tastes great with it, but not Hungarian at all for Gulyás Leves. Also, just use regular vegetable oil or lard and add two chopped carrots. There is no olive oil in Hungarian cooking. Usually, this dish is prepared outside on an open fire, so if you have the equipment, do it old school. Lastly, a good heavy red wine, that is where the acid should come from, like around 1 cup and use 5 cups broth would be very beneficial.

PS. The caraway is essential. Do not skip it, please.

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This was super delicious and easy to make. I cut a few calories and didn't add the bacon. Instead of russets I thinly sliced reds. Perfect meal if you love smoked paprika!

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This was very good. Loved the paprika and a perfect recipe for beef shank!

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I've been using this one for years. I've played around with the recipe but the basics say the same. The flavor combo of paprika, caraway and roasted peppers is great.

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Excellent. My husband ate two helpings. He said it's definitely a keeper. I did not use the caraway which I am sure makes a huge difference in the taste of the whole dish. However, it is a food allergen in our household. Just a wonderful comfort food dish.

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Absolutely delicious!