Hungarian goulash can be served as a stew or as soup, depending how much water you add to the goulash. The traditional Hungarian spices are what give this Goulash authentic and robust flavour. When serving the goulash as a stew traditionally you would add
Hungarian Goulash- I toss the cubed meat in some flour before sauteeing it to help thicken it a little bit. Use 1 tsp. of salt, add more later if needed. Used beef broth instead of water. Put it into the crockpot on low for hours.
This Vegan Hungarian Goulash is similar to traditional, but with a vegan twist. This is a meatless goulash, but I promise you won't miss it. It is hearty, savory and with a touch of red wine to give it a truly delicious deep flavor.
Food - This exceptional lamb loin recipe from Chris Horridge features a wonderful combination of elements, with blushing lamb served on a bed of creamy Parmesan risotto and wilted spinach, finished off with roast shallots, wild mushrooms and olives.