Goulash from Appetites: A Cookbook (page 51) by Anthony Bourdain

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Notes about this recipe

  • averythingcooks on April 23, 2021

    This is a good goulash but not better than others I've made. I used stock instead of water & the meat was not even close to being fork tender in the time given (nor did I think it would be). After the 50 minute simmer & the addition of the potato, it went into a 325 oven for at least another 1.5 hours. I added liquid twice during this time. Near the end I added tomato paste & a little honey. I never have green peppers on hand so I used frozen peas & roasted red peppers. This was a nice dinner bowl over egg noodles.

  • stockholm28 on February 13, 2017

    I liked this recipe a lot and it is a nice cold weather meal. This version has more vegetables (potatoes, carrots, parsnip, celery, and green pepper) than I've seen in goulash at cafes in Europe. I wish that I'd had a better quality of paprika.

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