Comments on: An American Guide to Goulash

By: James G

James G — Wed, 31 Mar 2010 16:47:41 +0000

This recipe looks awesome! I’ve got no hungarian heritage, but my mom made goulash growing up that was definitely the american variety and totally rocks the corn. I recently introduced my girlfriend to it, and she loves it:

1lb ground beef
24 oz tomato sauce
3 Tbsp paprika
1 large onion diced
1 bell pepper diced
1 bag frozen corn
salt to taste

Brown the onions and then the ground beef, then add the remaining ingredients and simmer for 15-20 minutes. Serve with cornbread.

And Mackenzie: I also grew up with my mom making Beef Stroganoff and we’d have it either over rice or over egg noodles, whichever we felt like. So it’s not that weird!

By: Aunt Vik

Aunt Vik — Sat, 21 Nov 2009 02:21:56 +0000

I had so much fun reading this and the accompanying posts! I tried Spanish rice once with bacon instead of hot dogs, but it just didn’t work.
Please tell Hedwig “hi” for me. Love you!

By: Nelli

Nelli — Mon, 16 Nov 2009 08:31:03 +0000

Hi Amy! )

For me – as native Hungarian – it was super interesting and very funny to read your posting and all the comments. To be honest, so many men so many minds… Every Hungarian family has its own customs to prepare goulash. For example in my family we use much more spices. But I think your version – with grey cattle – must have been perfect!

Cheers,
Nelli