http://leitesculinaria.com/22928/recipes-beef-goulash.html This James Beard Award-winning site from David Leite offers food writing, cookbook and Portuguese recipes, giveaways, more. Sun, 21 Mar 2010 23:47:48 -0500 http://wordpress.org/?v=2.9.2 hourly 1 http://leitesculinaria.com/22928/recipes-beef-goulash.html#comment-8828 Testers Choice Tue, 16 Mar 2010 18:57:16 +0000 http://leitesculinaria.com/?p=22928#comment-8828 [Joan Osborne] Don't deter from trying this recipe because the author tells you to start two days before you wish to serve. This was actually a plus for me. I rarely get home from work before 6 p.m., so I did step one on a Saturday when I got home from work. I then cooked it on Sunday and put in the fridge overnight. On Monday, I removed the remaining fat and reheated the goulash for our supper. We ate it with some crackers. This dish freezes well, too. I put one serving in the freezer to test and it was still delicious when I reheated it for lunch the following Sunday. I've never made nor eaten goulash before, but this won't be the last time. Next time, I will slice the onions instead of chopping them for the marinade. That would make them easier to separate from the meat before the browning process. I can then chop the cooked onions and add them to the other onions while they soften. This dish would also be good with some cornbread and a salad. [Joan Osborne] Don’t deter from trying this recipe because the author tells you to start two days before you wish to serve. This was actually a plus for me. I rarely get home from work before 6 p.m., so I did step one on a Saturday when I got home from work. I then cooked it on Sunday and put in the fridge overnight. On Monday, I removed the remaining fat and reheated the goulash for our supper. We ate it with some crackers. This dish freezes well, too. I put one serving in the freezer to test and it was still delicious when I reheated it for lunch the following Sunday. I’ve never made nor eaten goulash before, but this won’t be the last time. Next time, I will slice the onions instead of chopping them for the marinade. That would make them easier to separate from the meat before the browning process. I can then chop the cooked onions and add them to the other onions while they soften. This dish would also be good with some cornbread and a salad.

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