Anna's Amazing Goulash Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Oct. 26, 2001
This is a wonderful dish -- flavorful and filling and worth the work to make! I used a slow cooker to cook the stew until the meat was tender, then put on the stove in a larger pot for addition of remaining ingredients. Also found no need of the breadcrumbs to thicken. Excellent!
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Reviewed: Oct. 21, 2001
Oh Anna, you did such a good job with this recipe! My family loves soups and stews on a chilly fall or winter N.J. night and you've come up with a winner! Nothing like comfort food to warm the tummies of your loved ones. I couldn't find lamb stewing meat so I had no choice but to eliminate it. I added a little gravy master at the end for flavor, only used beef stock; no water for the liquid and thickened this beautiful stew with some corn starch. Trust me friends, no need to serve over noodles; this dish stands wonderfully alone. My hubby thanks you !!!!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA
Reviewed: Mar. 5, 2001
An excellent blend of flavors, worth the effort. I highly suggest making it a day ahead. The vinegar and caraway were overpowering the day I made it but, were well balanced the next day. The red pepper was a little much for me but, family members thought it was great. I made this in a pressure cooker and had great success. I will make this again and again, thick, hearty and warming on a night when central NY is in the throws of a noreaster!
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