1 Review

Already planning to make this again, hence 5 stars. (Plan to be in the house while it is cooking.) Used "hot" Hungarian paprika because that was the highest quality paprika I had on hand; next time I will use half sweet and half hot Hungarian paprika. Used deer stew meat (hind leg), and no gaminess was detected due to the paprika sauce. Did not use additional vegetables because no volume was specified in the recipe, and other Hungarian goulash recipes did not include additional vegetables. Served over boiled carrots and Pennsylvania Dutch wide egg noodles. This was a very filling meal, and oh so good. Made for Spring 2013 Pick-A-Chef event.

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KateL March 24, 2013
Low Carb Hungarian Goulash