3 Reviews of Old World Hungarian Goulash

From: clay russell

On Apr 25, 2007

i used hungarian sweet paprika and it tasted wonderful with the sour cream! i had to add water several times during the cooking process even though i cooked the macaroni half-way?HTH

From: Chef Tweaker

On Mar 14, 2008

I had some trouble with this recipe but I didn't follow it exactly so I won't rate it yet. My hubby liked the flavors though so I will keep trying. My main problem was I used tiny "cut fideo" noodles. I didn't pre-cook them because they cook in only 3 minutes. I put them in the pot in a layer with the tomatoes on top. I didn't think of stirring them. I cooked the whole thing on high for 2.5 hrs while I was gone. The noodles turned into a mushy, gummy layer. I'm tempted not to add noodles all during cooking and add them at the end, fully cooked. But I will play with it. Also I was afraid to add salt because I used a bullion cube but it did need more seasoning. Hopefully I will have broth next time and will feel more free to add seasoning salt.

From: Dreamer in Ontario

On Sep 20, 2008

DH wants this recipe saved to his favourites file. It's delicious. I used diced tomatoes, Hungarian Sweet Paprika and Brown Rice pasta. There wasn't time to cook it in my crockpot so I cooked it in a lidded saucepan on the stove top on very low heat for 2 hours. I added a soup can of red wine because I had an open bottle and I also thought it would need more liquid for the stove top method. Thankyou for sharing this recipe. Made for PAC Fall '08