"Hungarian" beef goulash with sauerkraut from It's All American Food: The Best Recipes For More Than 400 New American Classics by David Rosengarten

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Notes about this recipe

  • tekobo on December 20, 2016

    Made with veal escalopes cut into cubes. Nice and tender, cooked for just an hour. Used half and half smoked hot paprika and hot paprika and added sliced green peppers half an hour from the end of cooking. Delicious. Both Dad and Mark loved it with rice.

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