I made the Cooking Light Hungarian Goulash over 2 years ago. I LOVE LOVE LOVE that recipe. I’ve made it many times for #SundaySupper because it’s just not a dish you can throw together on a weeknight. There are many ingredients, many steps, and lots of simmering. LOTS of simmering.
I don’t know about you, but when the weather gets cooler I like to make soups and stews. I consider this to be a stew. It’s not really, but it just has that flavor and comforting affect as a stew would. Since I had one last Octoberfest beer in the fridge, I knew this would be a perfect way to use that ale up.
Yes, this calls for beer. You can’t taste it. It has a very subtle flavor like wine in a cacciatore. You know it’s there, sort of, but it’s not so strong that it’s all you taste. Whaaaa? You haven’t put red wine in your cacciatore? SHAME ON YOU! You must go make some now. I’ll wait.
See what you’ve been missing? Even when I make it in the slow cooker, I add the wine. I know. I was the same way. But it seriously DOES elevate the sauce to another level. You really should try it at least once.
Speaking of taste, I don’t know about your garlic, but ours has gotten a little pungent lately. That’s another reason I like this recipe. You mash the garlic into a paste with a little bit of salt and the back of your knife. It’s a little difficult to master at first, but once you do you’ll use it quite often. It has the garlic flavor without that sharp taste that ours has had of late. It almost makes me want to use *gasp* granulated garlic. Sacrilege! I know!
This recipe inspired by my memory of the Cooking Light recipe. I’ve kept some of the steps I liked, and ditched the rest. I added some convenience items and some that I think it needs that didn’t have.