Sounds too good for me!
Gonna have to work up the stove of Doom
Gonna have to work up the stove of Doom
Is that what they call American goulash?Love Hungarian goulash. I use a cup of red wine in the mix with some tomato paste and a mixture of sweet and smoked paprika (Penzey) to coat the meat prior to browning. I have turned to braising in the oven when I'm home and have time. I think the meat is more tender with braising.
Our quick goulash is made with ground beef and pasta. It's an old standby around here.
Love that!Gonna have to work up the stove of Doom
4 | pounds chicken parts (thighs, drumsticks, wings, breasts) or chicken bones |
1 | stalk celery, thinly sliced |
1 | large onion, cut into 1-inch dice |
4 | medium carrots, cut into 4-inch lengths |
1 | medium rutabaga, cut into 1-inch dice |
3 | quarts cold water |
1 | bay leaf |
3 | whole peppercorns |
1 | tablespoon salt |
4 | sprigs fresh parsley, stems tied together, leaves chopped |