Kettle Gulyas
Show: Sara's SecretsEpisode: All About Paprika
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- Recipe categories: Fruit, Cherry, Meat, Beef, Vegetables, Peppers, Potato,
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Total Reviews: 4
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By balazssavelli_6...
seaside, CA
on December 05, 2007
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Sorry to correct the other reviewers, but this dish is a soup, not a stew. The water amount is correct I should know, I'm Hungarian!
This is not the "goulsh" what you are familiar with.
It is spelled gulyas correctly by the way.
The stew type os dish is called porkolt and tru, that does not have a lot of liquid added, very minimal in fact.
But that's a different dish.
By sarajo
Hillsboro, OR
on October 04, 2006
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Robust and delicious! I used chuck blade steak and trimmed off any excess fat. Meat was tender and suculent, broth flavorful, dumplings (I increased the recipe for these X 4very tasty. Liked it so much that I ordered George Lang's cookbook.
By sixteencmg_4291986
Houston, TX
on January 17, 2006
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Liked everything but agree with the other reviewer, there must be a mistake on the amount of water. I consulted another recipe that said to just cover the meat with water for the stewing process. I would do that next time.
By hundriver_4744360
Universal City, TX
on January 16, 2006
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The printed recipe calls for 2.5 QUARTS of water--it made the soup like water--I finally poured off half the liquid and added a roux to thicken, then had to add more paprika for flavor. Should the water content be 2.5 CUPS???