I would like to try and make beef goulash, but please can you tell me which cut of beef I should ask for at a butcher's shop? I don't want anything that becomes too stringy.
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 ...
After climbing up, it’s also definitely worth taking a peek inside St. Stephen’s Basilica’s beautiful interior. 👉 Pro tip: If visiting around lunchtime, grab some traditional Hungarian Lángos from ...
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