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6 Reviews
Nancy
January 13, 2021
I made it! I knew I wanted to make this recipe as soon as I set my eyes on it! Its delicious! I thoroughly enjoyed using somewhat unusual ingredients. I have used celery root, but never parsley root. I did not use quite as much liquid, and for the beef stock used a quality beef “bone broth” in a jar. The only change I really made was I made spaetzle rather than these dumplings. I doubled the recipe, and would be eating it over several meals, and thought the dumplings may not be as good later in the week. I scooped a generous 1/2 cup of spaetzle into each bowl, and will refrigerate the rest for our next meal of goulash. The short ribs gave it extra richness and flavor, and I picked the meat off the bones prior to serving, and tossed the fatty pieces. Thank you for an absolutely delicious, authentic recipe for Hungarian Goulash!
Smaug
January 6, 2021
Given that goulash has been widely made for hundreds of years and has become a tradition over much of Europe and as far away as Northern Africa, and that a whole new batch of variations appeared with the introduction of tomatoes and peppers from the New World, the term "traditional" covers a lot of ground with this dish.
Ketel T.
January 6, 2021
Dear Carolina, your gulyas is exactly what I have eaten myself as kid (half-Hungarian from Transylvania, half-French). Today, my parents also are preparing it in their French garden on the fire with a tripod brought back from a trip in Hungary. I really like this versatile soup full of flavor. Thank you for sharing this nice recipe.
Karen S.
January 5, 2021
I studied abroad in Hungary in 1994. This is almost exactly how I was taught to make goulash! It is a favorite here with galushka (dumplings). Dipping into a bowl brings me back to early winter in the country where we were attending college.
Nancy
January 2, 2021
This looks delicious, Naila! My mom was from Slovakia (although some of the immigration papers of her parents in the early 1900’s said Hungary) so I definitely grew up with Goulash! We took a “Bohemian Dream” vacation, and we ate a LOT of goulash, and I was in heaven! I loved hearing the story of how you traditionally made this recipe! The ingredients which are unfamiliar to me are the short ribs (do you think they make a big difference?) and the celeriac (happen to have one in my frig!). If you could use ounces and pounds rather than grams you might make this recipe more accessible to the average American. I definitely want to make this recipe!
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