Print This PostI don’t know about your mother, but this is not my mother’s goulash. Goulash at home consisted of No Yolk egg noodles, ground beef, tomato sauce, and maybe a vegetable like peas or corn and some onion. That was it.
This goulash recipe from Smitten Kitchen and Gourmet magazine might involve more ingredients and more work, but it’s totally worth it.
I cut the recipe in half and will still get dinner for two, lunch for two, and another dinner for two out of it. I made this on a Sunday with the intention of eating it during the week. The paprika and caraway seed flavors really mellowed out, making this a great heat-and-eat meal on Monday.
Related posts:
Posts
