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Jan 20, 2007

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Comments

Ros

It's interesting that fillet steak works in stew. I also would have thought it was too lean. The goulash looks delicious. I adore paprika and caraway so I'm now wondering why I haven't got round to trying this yet!

Jeanne

Mmm - that sounds heavenly! I am busy with the second cooking of my twice-cooked oxtail stew as we speak - the house smells quite divine. I'll make it for you when you are up and about and socialising again :)

Kalyn

Sounds delicious. I'm a huge fan of beef and paprika together.

sam

I am all in a muddle over blogging events - i certainly should have saved my oxtail stew from last week to enter into this event, particulary as I never normally make stew.

Scott at Real Epicurean

I...love...stews....

This is the second "Waiter there's something..." stew post I've read in the last few minutes - and you're making me hungry!

angelika

All the very best to You and Your Family, Johanna ! Eagerly waiting for some terrific news....

Congrats on figuring out this new food blogging extravagance. Whenever I have something to contribute I will !

Pamela

I really want to run out to the shops and get the ingredients to make that right NOW!!

Andreea

this looks and sounds delicious. my mum always used to make it. missed this round of 'waiter ...' but will be there next time! :)

astrid

Oh - I love Gulaschsuppe and Fiakergulasch as well. Its so delicious and a very popular dish in my family since I can remeber.

greetings fraum vienna :)

Veron

what a heart-looking stew. I would have love to have something like it today in our freezing temperatures.

zsofi

Oh, Johanna, can I have a bowl of this, pleease..

holly

HI -- made your goulash recipe over the weekend along with some No Knead Bread. The goulash was wonderful...and the flavor was very, very similar to the goulash I recently had at Cafe Mozart in Vienna. Do you think the flavor difference is just a difference in the paprika that I get in the states compared to the pakrika there or is there another secret.

ecobabe

Gosh, I've been offline for a while and I missed the fact that you are/were pregnant!!!! Good wishes for some super productive contractions and looking forward to hearing your good news. May the strength and knowledge of all the women who've birthed before you be sent to you now. xxx

robin

Wow! I just discovered your blog and found your recipe for goulaschsuppe, one of my all-time favorites. Definately a good omen!

Pille

Lovely stew, Johanna! I'm sure that'll keep your family happy while you're doing more important things in the coming days!!
Already??

neil

When I saw the name I thought "hang on that's not Hungarian" but then I saw the Austrians nicked it and understood completely. It's one of our favourite winter soups too.

Rachel

Wow, that looks great!

I recently saw some toffee that had smokey bacon it. At first I thought it was strange and then I was drawn to it and ordered some :)

Brigitte

Even I'm using fillet for my "Gulyás" (http://gigis-rezepte.blogspot.com/2006/11/kennst-du-noch-piroska.html#Gulasch) as you did it for your "gulyásleves", it is so tender I love it. I often cook gulash - my family is from Hungaria.

johanna

holly, i DO think that there is a huge difference between hungarian paprika (which is used in austria) and spanish paprika (which you tend to get elsewhere in europe)... not sure where your paprika is from. you'd think terroir only matters in wine, but it affects all food, so the particular climate of hungary will have an affect on the taste of the end product.
My own paprika is hand-made (grown, smoked & ground) by an old farmer's woman in hungary - i am lucky like that!

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