3 Reviews

This is exactly the recipe I was looking for, an American version of goulash. The only thing I did differently was reduce the green pepper about half because my husband likes it better that way. It reminds me of my mom's!

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shobiness March 01, 2011

This dish would probably taste OK, but it should not be tagged "Hungarian", as it is no more Hungarian than Haggis. Hamburger? No. Macaroni? No. This is an Americanization of a German/Austrian/Czech take on the genuine dish, by way of England (Worcestershire, for Heaven's sake!). Still, for what it is, I would eat it and enjoy it. Please retag it, tho.

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aasimonjr_735959 May 27, 2010

Super easy and quick to make and only 1 pan to dirty! I did think it needed more seasonings, so I added garlic, basil and a little sugar. I noticed it was getting s little dry, so I added more water before it was done. Next time I would probably add an extra can of tomatoes. Thanx for a new easy meal!

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*Parsley* September 17, 2008
Bemaw's Goulash