This rich Hungarian beef stew is a labor of love and well worth the effort. Stew beef, such as chuck, becomes super tender when cooked with plenty of red wine, diced tomatoes, vegetables, and herbs for about two hours. Serve alongside buttery noodles tossed with caraway seeds.
This "ghoulash" can be made 2 days ahead. Refrigerate the stew, and reheat before serving.
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I would like to print this recipe off my computer, but there is no "print" option. My MS mags don't go back to 2004 so I don't have a hands on copy. Can someone tell me where I could get a printable recipe? It sounds quite tasty.
Rave reviews for this stew at our annual Pumpkin Carving party before Halloween! I had to leave out the bacon sadly because of dietary needs for a couple of our guests but it didn't seem to lack flavor without it. Will certainly add it next time though. Very easy recipe to follow, I also substituted Rutabaga for the potatoes as they hold up better in a long cooking stew, aren't quite as starchy and add a little more flavor overall.
OMG, Thank you so much. As you can see I totally forgot to log back in to receive this in 2010. That's ok I need it this year too. You Rock! Probably because Oct 30 is my b-day so I was trying to stay off the PC. thanks again, and happy halloween. Terry
The Ghoulash recipe I've been making every Halloween for years, that you published long ago is not this one. The picture showed the ghoulash in a shallow white bowl with plastic black spiders lining the edges. The ingredients are few, meat, lots of onlons, hot hungarian paprika. My family has been eating this every Halloween forever. I can't find it on your site, where oh where did you hide it?
Martha, you never let me down! This recipe is great. My boyfriend and I made this for dinner tonight and we ended up cutting the recipe in half--I wish we hadn't! Can't wait to make some more so we can have tons of leftovers.