Hungarian goulash from Food & Wine Best of the Best, Volume 16 (2013): The Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for beef stock, and lard or olive oil for bacon fat.

  • pattyatbryce on January 17, 2022

    Very good flavor. EXCEPT... I thought it had way too much carrot. The sweetness didn't help.

  • Acarroll on November 09, 2021

    I've never had goulash before, but my husband is Hungarian and said it reminded him of his childhood. The flavors were great, but cooking time was way off. When I followed the recipe, the vegetables were still crunchy and the meat was very tough. I simmered on low for several hours to get the meat tender. I didn't add the hot paprika because I didn't have any, but I think a little heat would have been nice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.