greggerypeccary wrote on Jun 3
rd, 2025 at 5:19pm:
Sophia wrote on Jun 3
rd, 2025 at 4:07pm:
Jasin wrote on Jun 2
nd, 2025 at 7:43pm:
Would like to go to Hungary. Don't know about all that Ottoman green influence there. But the Goulash is to die for.
Oh Jasin….You just triggered a long lost memory of when I used to cook goulash over 40 years ago!
Cooking style changes when kids come along and I adjust with simpler meals… then I totally forgot certain meals I used to cook.
Now I’m all inspired to make Hungarian goulash tonight!
I went out and bought all ingredients today.
But guess what…. no tomatoes in Woolies, and a few unripe pale tomatoes in Aldi… I bought cherry tomatoes instead, and an organic tin of peeled tomatoes to use.
I bought a new container of paprika.
I was lucky to find one tray of chuck steak.
I will put a pic up of the goulash.
Here’s a recipe link…
I've been to Hungary a couple of times - don't remember all that much about it.
What I
do remember is my father's Hungarian Goulash.
He used to cook it when I was a kid and it was magnificent.
About fifteenen years ago he took me to a
restaurant in Austria where they use the same recipe - my grandmother got it from the chef there and handed it down to my father.
It tasted
exactly the same!

Their wiener schnitzels were wonderful too.
Mmm, I love goulash.
I hope your dad handed the recipe down to you!
On MasterChef, a lot of the cooks talk about their nonnas and how they learnt much from them.
I never knew my nonnas. My cooking is Australian-Italian … I make up my own take with recipes.
I honestly wish I knew my nonnas, but my parents immigrated and left the old country way before I was Melbourne born.
I’ve done mine tonight, the paprika and caraway seeds really lift it!
I did it quick instead of in oven after…
Will do it properly with timing next time,
I’ve been at it for an hour n half… such a delight for cold winter night!
Hubby says every second mouthful…. bloody beautiful