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 ...
Splendid Hospitality Group, which operates Walmgate's Hotel Indigo York, delivered goulash, bread rolls, and water to those in need as the cold weather sets in. The meals were prepared by the hotel's ...
It's Rozsnyoi’s first time as head chef, and his first menu leans into his Hungarian heritage. Take the dish of körözött, a spiced cream cheese spread. In Sydney’s laneway wine bar, it’s laden with ...