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This is a rich Hungarian beef stew served over or alongside buttery noodles tossed with caraway seeds.




Cook's Notes

This "ghoulash" can be made 2 days ahead. Refrigerate the stew, and reheat before serving.

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How would you rate this recipe?
  • MS12040302
    17 OCT, 2013
    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.
  • JayWalker36
    29 OCT, 2012
    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.
  • MS10037736
    6 OCT, 2011
    Hello Snugglebunn09 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
  • Snugglebunn09
    30 OCT, 2010
    Terry I was just looking for that same recipe and I found it! :) here is the link:
  • MS10037736
    28 OCT, 2010
    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? :-(
  • Sabbies
    27 SEP, 2010
    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.

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