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"This is yummy served over mashed potatoes. Boneless chicken or lean pork could be substituted for the veal if desired."

Ingredients: sliced mushrooms, onions...

"Pronounced kahr-fee-ol le-vesh."

Ingredients: milk, parsley, garlic cloves...

"Pronounced shpahr-ga le-vesh. This is delicious."

Ingredients: eggs, half-and-half, milk...

"A thick, rich and spicy, peasant stew, closely related to goulash soup. The perfect thing for a cold winter's day. This recipe is a mix between one that appeared in the newspaper column "Mother Magyar" by Meryl Constance, my great-great-grandmother's family recipe, and one in "The Hungarian Cookbook" by Susan Derecskey."

Ingredients: lard, oil, onions...

"Another delicious recipe from my Williams-Sonoma "Steak and Chops" cookbook. DH and I found this to be wonderfully spicy. We used baby portabellas for the mushrooms instead of white and it worked well in the dish. Prep time includes the at least 15 minutes of letting meat stand at room temp."

Ingredients: fresh ground pepper, dry white wine...

"A nice spicey Hungarian dish. Add more cayenne if you like hotter taste. Tastes even better the next day."

Ingredients: noodles, red cayenne pepper...

"This is my version of Hungarian goulash. My father was from Transylvania, so this would be a great meal to serve Vlad the Impaler, or Dracula."

Ingredients: salt & freshly ground black pepper, olive oil...

"I was given this Budapest Goulash from a friend of mine when we lived in British Columbia in the late 70's. It is easy to make and can feed a bunch of hungry garden helpers!"

Ingredients: garlic, lean beef, onions...

"I love this, I only made it once, when it was just my husband and I, and we ate the whole pot! The paprika not only adds flavor, but color, and aroma. Most supermarkets only carry mild paprika, but the flavor can be from mild to pungent and hot, and color from orange red to deep red.Go to an ethnic market for a more flavorful, true Hungarian paprika...."

Ingredients: evaporated milk, veal stew meat...

"Hungarian veal and sour cream blintz."

Ingredients: eggs, milk, oil...

"An easy hearty and statisfying soup."

Ingredients: parsley roots, green peppers...

"1890 Recipe for stuffed Hungarian Palacsinta"

Ingredients: boned legs of veal, fat...

"The addition of artichoke hearts to this goulash gives it an unexpected zing and lifts this ordinary, but delicious, dish to another level. I've adapted it from a recipe that appeared in the Australian "Woman's Day" magazine. (You can substitute chicken, pork or beef if you don't like veal)."

Ingredients: salt & freshly ground black pepper, olive oil...

"The classic Hungarian dish relies on sour cream both to thicken the sauce and to balance the heat of the paprika. From Bon Appetit."

Ingredients: dried marjoram, veal scallops...