Reviewed: Apr. 26, 2013

Wow - simply deelish. Used cubed chicken, 12 oz tomato paste mixed well with 2 cups water, smokey paprika, scant two tsp salt total, and 3 cloves garlic. Served over short, wide no-yolk noodles; garnished each serving with sour cream and chopped fresh parsley; offered Pete's hot sauce. Steamed fresh green beans finished this delicious meal. Next time will try adding fresh chopped carrots and maybe some green pepper during the last half hour. Doubling the tomato paste and mixing with 2 cups water b4 adding probably solved the "too dry" problem many reviewers mentioned. Thanks! reviewers for all of your input - always helps. This is now a family favorite - very authentic-tasting and maybe more so if sweet paprika is available.

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Reviewer:

Beckyshobby

Cooking Level: Intermediate

Reviewed: Apr. 22, 2013

Yum-eeeeee.

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disnag01

Reviewed: Mar. 17, 2013

Excellent recipe! I cut the salt and used the same pan.

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Reviewer:

CLR

Cooking Level: Beginning

Home Town: Queens, New York, USA

Living In: New York, New York, USA

Reviewed: Jan. 27, 2013

It was great! I used my slow cooker for this :) I put all the ingredients at once and cooked for 7 hrs on low. I probably should have done 6 hrs. The taste was amazing and the meat was cooked almost to perfection! I eliminated the vegetable oil.

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najla

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Jan. 24, 2013

I made this the other night and found it to be lacking in flavor once you added the noodles. My husband said it was tasteless. Don't think I will be making it again.

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nana

Cooking Level: Intermediate

Living In: Canon City, Colorado, USA

Reviewed: Jan. 2, 2013

I found this recipe to be a little bland. I guess I messed it up by covering it to simmer. It was vry watery and not much flavor but very tender.

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Reviewer:

SarahStumphf

Reviewed: Nov. 27, 2012

I was excited about this recipe but I tasted it and thought it was ok, but I was lacking flavor so I added some red wine and upped the tomato paste to 1 1/2 times what they call for. Lso cut down the extra salt. Also chopped carrots and chopped cabbage the last 20 minutes, and added a packet of any beef stew mix and some ketchup. I also was making this for a serving of 12, so one packet of beef stew mix was plenty. Once the stew mix goes in it has a tendancy to burn, so very low heat and lots of stirring. This is now my signature dish for whenever I have to make a meal for a family in need and when I have guests over. Everyone always wants the recipe.

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Reviewer:

luann

Reviewed: Nov. 6, 2012

I have made this twice now and I love it. The second time I did increase the garlic to three cloves but that is personal preference. I could eat my weight in this, although I probably shouldn't ;^)

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Reviewer:

PROZA

Cooking Level: Expert

Home Town: West Point, Mississippi, USA

Living In: Miami, Florida, USA

Reviewed: Oct. 14, 2012

I visited Budapest Hungary about one month ago and was craving some goulash. I tried this recipe and found it to be even better than some I had in Hungary. This recipe was amazingly easy and I followed it exactly as written. I served it over the homemade spatzel recipe that was on this site and had to have a moment it was sooooo good. Excellent and authentic recipe! Great job.

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Reviewer:

Patty M

Reviewed: Oct. 4, 2012

Yes, have found this recipe easy to prepare with especially for me that I am cooking for 30 more or less crews on board. So i have found this interesting to prepare and cook and it saves time for me while doing the other menus of which probably am preparing 10 to 15 recipe in a day. I make Gnocchi which is served as my side dish for this lovely and delicious menu and our European crew loves this combination much. Am probably looking forward to add a photo of this, thanks to allrecipes.com.

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