When I graduated from high school, almost 25 (gasp!) years ago, I moved to San Francisco, where I started college and worked as a nanny. During that time, I lived in the Marina District, right near the wharf. There was a Hungarian restaurant a few blocks from our house.
Note: This is one of the posts that got nuked when I moved my blog after I got de-platformed – I will be updating this recipe eventually. Thanks for your patience.
This Hungarian restaurant was out of this world. It was run by an older couple and their daughter, recent immigrants. Sadly, it didn’t stay open very long. I had never had authentic Hungarian food prior to that, and I don’t think I’ve had it since. But this was some of the best food I’ve ever tasted.
Hungarian goulash is somewhere between a soup and a stew. If you like, you can serve it over pasta like we are doing, or you can serve it with some boiled potatoes. Or serve all by itself.
If you’re on the GAPS Diet, use the fermented fish sauce instead of soy sauce and serve the goulash by itself or with boiled cauliflower.
Equipment Needed for This Recipe
Crock pot or slow Cooker