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congrats on an excellent and AUTHENTIC Hungarian recipe. both my grandparents on dads side were born in hungary. this is exactly how grandma made it. we always served over mashed pots, but noodles are great. thanks

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judyfejes1963 July 13, 2013

What a wonderfully different version of traditional pork and sauerkrat! I'd recommend it to anyone. Swampcat

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swampcat October 17, 2009

i was at the store and a nice lady was making this i cam home and looked it up and found yours i did not add the sasage i will next tine my hb loveed it thanks

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tracey lannan April 18, 2009

What a fabulous Goulash recipe Sue! The meat eaters in my family LOVED this - and it has all gone already! I used English braising steak and some special smoked Hungarian sausage from the Deli in town - the caraway seeds really added the special flavour to this lovely concoction. I always use Hungarian paprika in my goulash, and this time I used a combination of sweet and hot Hungarian paprika. I made this in my mum's crock pot for a meltingly tender luncheon dish served with ribbon noodles and sour cream. Great recipe - made for ZWT4 - many thanks for posting! FT:-)

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French Tart June 12, 2008

Delicious! I used sirloin, although I had a subpar cut of meat--next time I make this I'll go to the source I should have bought my meat at, not the one that happened to be the most convenient today. So easy to make, sear everything and put the pot to simmer and walk away! A perfect dish for a winter Sunday evening. I served with a simple salad of cucumbers, tomatoes, and radishes dressed with s&p and olive oil and paired it with a dry riesling. The Beau, aka The Picky Eater, went for thirds. He, rightfully, admonished me I should have paired it with beer instead, I'll do that next time. Thanks *Lorie*!

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bikerchick January 06, 2008
Hungarian Szekely Goulash