Beef Goulash

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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!

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I liked it. I too had not had Goulash since Europe which was served as a soup. It was fun to put all that Paprika in the pan. I recommend more red wine vinegar to give it a kick and to cut the fat. I served whole leaves of Arugula at the table instead of parsley and we ripped it up and tossed it in the dish which gave it a peppery flavor.

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The traditional Hungarian Goulash is a soup not a stew. So it's not a twist, it's the traditional. All of those stews and other variations that you eat with burger or pasta are just "twisted" version of the original one.

Anyway it's an excellent recipe. and I say it as a Hungarian:

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As a newbie in the kitchen, the raves I received from this recipe definitely gave me the confidence I needed to continue cooking! This is definitely my new winter comfort food.

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This goulash was delicious!!! I hadn't had goulash since my last trip to Europe, and I missed it so much I decided to try and cook it myself. And it was a deeeeeelightful success! This recipe is surprisingly simple to make and it comes out so tasty.

I made a few adjustments to it because of some technical difficulties. I cut the recipe in half because it was only my boyfriend and I having dinner. Also, I used top sirloin steak cut up into cubes because the butcher was out of the beef shank it called for. But the sirloin turned out oh so tender and delicious. Also, I added extra flour to thicken it up a little bit.

Anyways, didn't mean to bore you with the incredibly interesting intricacies of my life! To summarize: I highly recommend this recipe.

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Never made goulash before so I followed this recipe pretty fairly close. I substituted venison for the beef and added sliced carrots instead of potatoes as I wanted to serve this with mashed potatoes. After bringing the whole pot up to a boil I put it into the oven at 350 deg. for two hours as the venison needs quite a bit more time to break down. The last half hour I added a can of tomatoe paste for a more velvety sauce. Second day of left-over's I prepared a package of cheese tortelini and added to the sauce. Easy and great reviews from even the non-venison lovers!!

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It was the best Goulash I ever made, wonderful recipe, the flavors really come thru, easy to make and the caraway seeds really gives it that wonderful taste, but no wonder, your recipes allways are a sucess, keep on cooking.