Reviewed: Aug. 15, 2011

Way too bitter for me and I didn't even add the beer which would have added to the bitterness. Won't be making this again. Gave it a 2 because I liked the idea of the bacon, caraway and paprika. Will try those ingredients again in my normal stew.

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Reviewer:

Lori

Home Town: Des Moines, Iowa, USA

Reviewed: Jan. 12, 2011

An amazing dish! You won't find a heartier and more flavorful dinner on a cold winter day. We left out the lamb as I'm not a fan by any stretch but you won't miss it. There so many delicious things and flavors going on! If I would make any change at all, I would use half the red wine vinegar. Thanks for sharing Anna. It's a wonderful recipe.

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Reviewer:

Rob

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Living In: Lexington, Kentucky, USA

Reviewed: Apr. 30, 2010

Phenomenal! I adjusted the seasonings according to personal preference and omitted the red bell pepper as we aren't big fans. The stew was thick enough so I didn't bother to add the bread crumbs. If I were to make it again, I would leave out the pork (we preferred the lamb and beef by far) and the celery (again, we aren't fans). This was a wonderful meal for a chilly Spring night. It smells amazing while its cooking too. Thanks, Anna - this is now one of my favorite stews!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jan. 15, 2010

This was lot of work as others have stated but produced some nice complex flavours. I adapted it a little and didn't add the caraway seeds or beer (didn't have any) and only used stew lamb for the meat. I also added some rosemary and W/sauce and tomatoe paste for more tang as I didn't have enough wine vinegar. When serving it we added some sour cream and WOW was it good! I don't usually like too many left overs but I think this one will be a hit. Next time I may half the recipe since I had to use 2 pots by the end.

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Reviewer:

Pickles

Cooking Level: Intermediate

Living In: Abbotsford, British Columbia, Canada

Reviewed: Mar. 1, 2009

Good hearty stew. Made enough for 10 people with leftovers. I made it ahead of time to enhance the flavor as suggested.

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Reviewer:

GRINGORN

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 20, 2009

I threw in noodles instead of bread crumbs for the last 20 min. to soak up the liquid. Thanks!

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Reviewer:

Julie W.

Reviewed: Apr. 13, 2008

Even without the lamb and pork (didn't have either in), and used regular paprika, this was one of the best stews I've had! The beer gives it an interesting, but nice, flavor that is very distinct. Will make again.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Living In: Fairview, North Carolina, USA

Reviewed: Mar. 30, 2008

Anna, This recipe is a great base and allows for many variations! Good Job! To readers, absolutely try as is - but then experiment. I use double the tomat's. I do not use the beef broth bc I end up with ton of juice from cooking raw stew meat. Also, try substituting a flavorful sausage instead of the bacon. Thnakx again!

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Reviewer:

Malcolm F.

Cooking Level: Intermediate

Home Town: Pittsfield, Massachusetts, USA

Living In: Hopewell, Pennsylvania, USA

Reviewed: Jan. 5, 2008

My husband absolutely LOVED this goulash! The goulash gets better on the second day. The recipe makes A LOT but it's so good. I used what I had on hand. I used all beef stew meat (no lamb or pork). I reduced the vinegar to 1/2 cup, used 1/2 cup of flour, left our the bread crumbs and left out the potatoes. Thanks Anna for sharing! This is a keeper!

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Reviewer:

Shelly

Cooking Level: Expert

Reviewed: Oct. 17, 2006

The meat came out well. I only used beef cubes which came out nice and tender. I did not add quite as much flour as called for because it seemed to get so thick with just half a cup. I did not add the bread crumbs or cabbage, but I don't think that was a big loss. Next time I will add more beef & veggies and cut down on the amount of fluids total (is vinegar, beef stock, beer AND water really necessary?) There was quite a bit of stock that came out of this. Oh! And it could use a dollop of sour cream on each serving. I really consider this a 3.5 star recipe. There is a lot of potential, with personal tweakes.

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