Hungarian goulash (Gulyás) from Saveur Magazine, March 2009 (#118) (page 38)

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Notes about this recipe

  • Aggie92 on February 22, 2014

    Really, really good. I made a few modifications - I left out the potatoes and parsnips since I did not have any and added 3 cups dried spätzle and used a can of whole tomatoes instead of fresh and left out the pepper altogether. Do substitute 1 cup of dry red wine for part of the water. That really adds a richness to the broth. I served this as a main course soup since it is too liquidy to really be considered a stew.

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