pimg class=”alignright” title=”Goulash” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202011/goulash1.jpg” alt=”goulash1″ width=”320″ height=”212″ /If you grew up eating goulash then it’s likely that you have a specific idea of what goulash is. For some it’s beef soup with carrots, parsnips and potatoes. For others it’s a thick stew without a vegetable to be found. If you were raised in certain parts of the US, goulash might even be ground beef with tomato sauce and macaroni noodles. This last version, which veers dangerously close to Hamburger Helper, is a far cry from traditional Hungarian goulash. Whether it’s served as a soup or stew, with vegetables or without, Hungarian goulash must involve one thing: chunks of beef simmered in a paprika-laced broth until the meat is so tender you’ll eat it with a spoon./p
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pSimmering meat in a pot with a handful of other ingredients until it turns into a rich, thick, comforting meal isn’t a unique idea. […]

Original post by Worker Bee

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