Guid's Goulash for Zlotowitz

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This was prepared exactly as written & it was the BEST goulash I have ever had. My boyfriend (born in Hungry couldn't get his fill of this great dish.

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Excellent recipe. I did take the advice of other reviews, and omitted the caraway seeds and bay leaves. I used a slow cooker instead of the oven, and when we arrived home we were greeted by a wonderful aroma and melt in your mouth tender, delicious, goulash.

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A very savory pungent dish. The combination with the polenta is excellent. This creates a new paradigm for when you think of goulash.

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I made this on Halloween. I had to double the batch, because of all the people that were coming over. At first i was scared because i thought that it was going to be too spicy, my finger were burning from the peppers. It came out wonderful, everyone wanted to take some home with them. i had it over egg noodles. All of the seasonings were perfect, the only thing i ommited was the carraway seeds, just because of their smell, way too much like Anise. This is a keeper, will make it again!!!!!!

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I made this on Sunday. This recipe has potential in my family. I did have doubts about the caraway seed. Didn't think my husband would like that and was correct. I will make this again but without the caraway. I will also see if I can find the hot paprika. I tried putting in more paprika and some ground red pepper. Even my husband said it was too hot and he likes really spicy hot food.

The onions made it sweet even though 6 cups of onions seems like a lot, it isn't. Served it over egg noodles.

Eliminating the caraway will bring this to a 5 star recipe in my family.

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I watched Guy make this last week and nothing would do til I tried this recipe. I thought about it for a solid week. Followed it to the T and Guy said the main flavor was supposed to be the marjoram. Well, it tasted like a loaf of rye bread! The caraway seed was by far the dominant flavor. The meat (I used chuck as the recipe advisedwas tender. It was flavorful and not too spicy. I added a little flour to make gravy of the juices and served it with mashed potatoes. I will try this again with 2 tsp. caraway instead of 2 Tbsp. I kept checking the recipe to make sure I added the right amount!

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I made this today. Used a pork butt instead of beef. Also watched the heat from all the peppers and spices so tasted as I went along. Substituted 2 chilpotle peppers and some adobo sauce instead of the serrano. No caraway seeds nor bay leaves. Had vegetable stock on hand so added that instead of chicken flavor. A lovely dish I will make this winter for a Sunday supper. Do try this soon as the weather cools...Thanks Guy

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Made this for a party last night and it was a huge hit! Served over egg noodles with cold amber ale to drink. This has autumn written all over it, so I'm making it again this week-end for a Halloween party.

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I have cooked many recipes from FN but this is the first for Guy. We really liked it, strong flavors, spicy, not sure about the caraway. Might omit it next time but will make it again. I love the idea of all meat and veg. with the polenta. Not hard to make but not something to whip up in a hurry but I don't mind. Great way to eat this type of meat instead of the usual roast. It's a keeper.

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I really liked this dish. It was rich and flavorful. I used bonnet peppers for an extra punch. I didn't have marjoram so I'm not how that affected the flavor. The meat was very tender and since it's not the best cut of meat,this whole meal was pretty inexpensive. I served it over egg noodles with a side of sour cream.