Bring the goulash to a boil, cover partially, and simmer over low heat for 11/2 hours. Add potatoes and bell pepper to pot, and simmer, partially covered, over low heat until beef is very tender ...

Chalk it up to goulash. A bowl full of my grandmother’s simple goodness ignited a passion for spice that never wanes. She peppered chicken or beef with the freshest Hungarian paprika possible.

Reduce the heat to moderately low and add the paprika, flour, and cayenne to the pan. Cook, stirring, for 30 seconds. Stir in the broth, tomatoes, the remaining 1 1/4 teaspoons salt, the thyme ...

Why I Love This Recipe. Goulash was a staple in my kitchen when I was fresh out of university, and even now, it’s one of my ...

“A specifically Hungarian cookbook has not really been on shelves in the last 30 years, 40 years. All the ones you do see are beige and brown. They don’t have photos.