Hungarian goulash is one of my daughter's favorite dishes but when she made it my insides felt like they were on fire. I had to find a way I could enjoy the dish and not want to call the fire department. I managed to do this by using dried onions and reducing the paprika and cloves. The goulash is still flavorful but not overpowering.
Hungarian Goulash
2 lb. London broil, cut in 1 inch cubes.
2 cups beef broth
1 1/2 tsp. dried onions
1 1/4 tsp. paprika
1/4 tsp. pepper
1/4 tsp. salt
2 bay leaves
3 whole OR
1/4 tsp. ground cloves
1 pkg. noodles, cooked
After beef is cut incubes, lightly flour and brown in oil. Add broth and dried onion to beef in skillet along with seasonings. Bring to a boil and simmer for 2 hours. Add more liquid if necessary.(Instead of simmering in a skillet, you may cook in a crock pot.) Remove bay leaf and whole cloves before serving. Serve over noodles that have been cooked to package directions.
Next time I will share my recipe for chocolate chip cookies. If you ask ten people for their recipe for chocolate chip cookies, they will tell you their's is the best. I won't say mine is the best, but I will say I have worked for several years to refine my recipe. If you are lactose intollerant you can't use butter, so I have worked to refine my recipe so I can make a delicious cookie with no butter and dairy free chocolate chips. Your cookie can be soft and chewy or crisp and crunchy. Everyone gets what they want. See you next time
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