A hearty and traditional beef goulash cooked slowly in a clay pot for the richest flavor and tender meat. Featuring paprika, ...

In a large skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.

Noodles and a good sauce: A pairing made in heaven. Finely chopped parsley and additional Hungarian paprika Brown meat in 2 tablespoons oil; remove from pan. Add 2 tablespoons oil. Cook onion until ...

"I suppose we're most famous for our goulash," Steve Sindt said in 1984. More than 20 years later, his words from a QUAD-CITY TIMES restaurant review are still true. A reader's request a few weeks ago ...

In a large skillet, heat the olive oil. Season the beef with salt and pepper. Brown half of the beef in the skillet over moderately high heat. Transfer beef to a slow cooker. Repeat with the remaining ...

Last week's column highlighting the history of Hungarian goulash netted a wide response from readers, including more great recipes from a very knowledgeable priest from Merrillville with personal ...

Culinary creator Kaleb Wyse got started by documenting daily life on his Iowa farm, but aside from planting and harvesting, he’s also proven that he can craft a mean meal. His cookbook There’s Always ...

Curious Cook is so pleased to open her mail and find recipes and information from cooks like C.A. of Rock Island. C.A. responded to a reader's request for a Hungarian ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. It’s the time of year when soups and stews ...