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"This recipe comes from a cookbook called Anniversary Slovak-American Cookbook, published in 1952. This goulash tastes just like the goulash I ate in Prague."

Ingredients: fat, green peppers, oil...

"This is how I made the runza filling. You just stuff it into runza dough. Let rise until doubled after filled. Bake until brown. You can use my runza dough recipe."

Ingredients: garlic powder, onions...

"According to the old newspaper clipping I have from my grandmother's recipe box, this recipe is the goulash served at the Pivovar U Pleku Brewpub restaurant near Prague, Czech Republic."

Ingredients: hot paprika, marjoram, onions...

Ingredients: pepper, fresh lemon rind...

"Another Slovak favorite, this is one of my Mom's great recipes. Again, uses condensed tomato soup (see my Velveeta Mac and Cheese for another way tomato soup compliments a recipe). So good, it rivals Stouffer's frozen in the store. Compare them for yourself!"

Ingredients: condensed tomato soup, eggs...

"This is a Czech goulash made with a pilsner. Very aromatic and rich. Can be served over egg noodles or mashed potatoes, and a nice bread."

Ingredients: pilsner beer, garlic, marjoram...

"I have a friend in Duxbury, MA, who used to describe herself as the "hamburger queen." This recipe was concocted for her to show her that ground meat can not only be truly tasty, but also elegant, exotic and fit for company... This recipe is Bohemian in origin. You may substitute commercial puff pastry, if desired, although it will change..."

Ingredients: clarified butter, fresh savory...

"A good Czech recipe from "The Czechoslovak cookbook". Of course you've got to be a fan of sauerkrate (although the sour cream does take some of the bite out of it)."

Ingredients: lard, onions, paprika...

"During the cold war I zig-zagged across the iron curtain and found myself one day in Buda- Pest the next day in Prague, the next day in Leipzig. I complied this pan central european beef stew by trying to take the best of each region. Then I Americanized it a bit, but mainly because the Hungarian agent I stole the last bit from threatened me with..."

Ingredients: chuck, Hungarian paprika...

"Yet another I've pulled out of "The Czechoslovak Cookbook". Of course I had to add garlic to the recipe :) Also for a little extra kick you can use some spicy bloody mary mix instead of the cream of tomato soup. I hope you enjoy this, we sure do."

Ingredients: eggs, garlic...

"My grandmother was from Prague Czechoslovakian came to American in 1902. This is her recipe."

Ingredients: fresh dill, sour cream, sugar...

"Yeah, these are a tad different. Remember you don't have to eat them just as steak/burger/patty thingie, You can slap 'em onion buns (Or whatever buns/bread you like) and play around with your fav. condiments if you want. I know someone who actually makes a gravy (of sorts) out of veggie broth. onions, cornstarch and some other odds and ends..."

Ingredients: eggs, mint leaves, onions...

"My aunt Mary used to make this recipe. Great Sunday dinner. Feel free to add canned vegetables or substitute cubed, cooked chicken breast for the ground beef."

Ingredients: milk, wide egg noodles...

"A few of my Slavic family and friends have been making these since I was a girl. They are savory and satisfying. Here is my variation so far as spices, however the main ingredients of the recipe are a combination learned from a few terrific cooks and homemakers I've known and learned from over the years. Season to your liking and 'make them..."

Ingredients: Dijon mustard, eggs...