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 Hungarian Goulash Recipe Comments Page 1

We've received too many comments to include all of them on the main Hungarian Goulash recipe page. So, the older ones are included on this page below.

From: Judit G
2 February 2010
Guys, the only problem is tht it is NOT A GULYAS!!!! It's called pörkölt!!! Add loads of water and chunky vegetables (potato, carrot etc) and it's going to be a gulyas!! Perhaps you could ask some Hungarians too to check out your recepies!!!
ANSWER: This has been noted already, see COOK'S NOTES above.

From: Anna
19 February 2010
I made your Hungarian Goulash and it was lovely - really nice to have a site where people can comment and share their pleasure and success. Judit G above is clearly xxxxxxx (deleted)......

From: Anna
19 February 2010
I am Hungarian and this has nothing to do with goulash. It's just an English version. We would never ever eat goulash with rice or use olive oil for the cooking!! 
Just a correction cauldron is \'bogrács\' in Hungarian.
I'm sorry but it breaks my heart when I see false information about my country.
ANSWER: This has been noted already, see COOK'S NOTES above.

From: Old Grumpy
12 March 2010
You have upset me with this recipe! It looks a great "bung it in the pot" job for me...... which it was. So I did up a casserole dish full for lunch. Since my wife and daughters decided it would be too peppery, they opted out and opted the grandchildren out as well. That meant a feast for my son and myself. WRONG!!!!!!!!!!!!
Before son and I could get stuck in the wimmin scoffed the lot!..... along with grandchildren.......
Chris and I are now awaiting the second dish full to finish..... in 2 hrs time..........

From: Old Grumpy's Mate
22 March 2010
Don't you just hate it when that happens . .
Great recipe!!!

From: Clare Tomas
2 April 2010
My dad gave me a typical traditional goulash recipe past down from grandmother... i am British and kinda like the idea of serving it with rice... I love loads of paprika.... giving yours a try... anything goes...

Tamas Boross
19 April 2010
It is not Hungarian goulash. I am very sorry about.  We cook without olive oil and flavour. Best regards.  Tamas Boross chef from Hungary.
ANSWER: This has been noted already, see COOK'S NOTES above.

Ali
19 April 2010
Thanks for this recipe. It was a real hit!

Jason Spratt
6 July 2010
Just made this today, I used port instead of red wine, which worked well. Also used more paprika than the recipe calls for.

Jonny
31 July 2010
Hungarian Goulash actually originated in Blackpool according to my grandmother.  I have the original recipe which I would like to share.

Kimmy
9 August 2010
Made the dish last night! Was delish! There are many different variations of all dishes! Who cares if it differs from originals, as long as it tastes good! Surely its not a crime to like adaptations!


From: Linda Baun
24 November 2009
My mom is elderly and loves Hungarian recipes.  Thank you for having this site.
 

From: Julie Marangon
03 December 2009
My mom is elderly and loves Hungarian recipes.  Thank you for having this site.

From: Margaret
02 January 2010
Had not made Hungarian goulash for many years when sons asked for it. After 15 years having lost it I used this one as near to mine. Doubled up as to make more. All I can say is the dish was very clean with no more in dish. 10 out of 10, thank you they don't know I used yours!

From: Sue Ross
3 January 2010
Easy, superb Hungarian Goulash recipe. Thanks will use this site again.

From: John Harris
4 January 2010
Thank you for an easy to follow recipe. The seamen that will eat it in the Slovac new year jan the 7th 2010 will enjoy THANK YOU.

From: Hazel Manuras
11 January 2010
Great! I have substituted the meat for Quorn Beef and the stock for veg stock - but looking fantastic for a vegetarian.  You might consider adding this as an option to the recipe.... you could probably use tofu as well. Still browning quorn/tofu with flour.

From: Russell Burton
16 January 2010
Just cooked this Hungarian Goulash and am really happy with it. Wish I had cooked a little longer to tender the meat more but still delicious. Give it a go enjoy.

From: Pat Carr
19 January 2010
Lovely recipe! Everyone enjoyed it but could do with a little more Paprika! Thanks.

From: Andy
28 January 2010
Loved it! Yeah I put in a bit more paprika, maybe a red chilli if you like it a tad spicy. Simple Hungarian Goulash recipe, thanks very much.

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