Hungarian Goulash request

I’m hankering for some goulash, but have never made it before. Anybody have a recipe that they’d like to share? Thanks.

Martin Zwick posted this one a while back for Vienna Tavern Goulash, which looked great…
http://www.wineberserkers.com/content/?p=2593

And them serve it over Wide Egg Noodles-to absorb the sauce

Splendid Soups by James Peterson has a good recipe and so does Best Soups and Stews by the America’s Test Kitchen people. For an authentic version on the internet look up Gulyasleves. There are soupy versions and dryer versions, “Leves” means a soup. I think I like the dryer version, just don’t add so much water or broth. The authentic versions suggest a tough beef like cheeks or heart which you cook until very tender.

I haven’t made this but take a look

http://www.thehungarydish.com/the-best-gulyas-recipe/

By the way for dessert look up Hungarian Sour Cherry Cake which every Mom in Hungary knows how to make. The one from Saveur is pretty good. And maybe buy a bottle of Egri Bikaver (Bull’s Blood) to serve with the Gulyas.

Here we have the Vienna version of a Goulash. In contrast to many of my recipes it needs time. But worth the effort.

http://www.wineberserkers.com/content/?p=2593


Cheers,
Martin

Like spaetzle?

Beat you to it, Martin (Post #3 above) [cheers.gif]

Thanks very much!

as always, Martin’s recipe looks great but this one takes 3 days!!

Alan,

I know, BUT worth the effort. Trust me!


Cheers,
Martin


P.S. the meat is such mellow, you could eat it with a spoon.

My wife heard about my ruminations on goulash and so cranked one out. It’s was delicious, and easy for her… CIA Hyde Park grad and a few James Beard dinners in the early 90’s. Sometimes it’s nice to get spoiled.