American goulash is a hearty and comforting one-pot meal, combining ground beef, macaroni, tomatoes, and a blend of spices to create a savory and satisfying dish.

Beef: I’m using beef chuck.You can also use stewing beef, beef shanks, ribs, necks, tails, or any other cheaper cuts of beef ...

Thin flank - a cut from the belly - is more gristly, but perfectly suitable for slow, moist cooking such as in a goulash. Chuck is well-marbled, quite tender meat from the top forequarter of the ...

1. Preheat oven to 160°C, gas mark 4. Heat the oil in a frying pan. Brown the beef until golden, then transfer to a plate. Add the onion to the pan with the red pepper and fry for 3 to 4 minutes. Add ...

The Hungarian-American joined Princeton University in 1930 and was a professor there until his death in 1957. A loud and sociable character, he annoyed colleagues including Einstein with his habit ...

Serve the goulash sprinkled with a little chopped parsley with new potatoes, spatzle or dark rye bread. Top with a spoonful of soured cream ...

Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil. Colour the onions and peppers in the butter and season. Place in one large pan, together ...

This title is part of a longer publication history. The full run of this journal will be searched. TITLE HISTORY A title history is the publication history of a journal and includes a listing of the ...

This title is part of a longer publication history. The full run of this journal will be searched. TITLE HISTORY A title history is the publication history of a journal and includes a listing of the ...