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Reviewed Wolfgang's Beef Goulash
Aug 3, 2012 on FoodNetwork.com
“I love this recepie but I do it with a twist. I use 3 smll onions instead of cups, I skip the mejoram and caraway seeds and instead I add just a pinch of cinammon when I'm about to put the lid on.
Also, real Central European Goulash with the exception of the Hungarian is done with nice thick dark beer, so as the alcohol evaporate...”