Bobby Flay Goulash is a recipe that is very near and dear to my heart. Growing up, we often had this because it is a one-pot recipe, super affordable, and you can toss in a bunch of leftovers to make ...

Hungarian goulash is neither a soup nor stew. It is somewhere in between. Originally cooked with beef, this dish has many variations. One of today’s recipes uses pork shoulder, the other beef.

Chalk it up to goulash. A bowl full of my grandmother’s simple goodness ignited a passion for spice that never wanes. She peppered chicken or beef with the freshest Hungarian paprika possible.

In a large saute pan over medium, heat the oil. Add the shallots and cook until soft and translucent, about 5 minutes. Add the corn and saute until tender and just starting to brown, 7 to 8 minutes.

Stir together flour, salt and pepper; coat meat with mixture. In 5-quart saucepan over medium-high heat, heat 1-1/2 tablespoons oil; add one-half meat.

2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces. Salt. Freshly ground pepper. 1 1/2 cups all-purpose flour, plus more for dusting ...

Soured cream is delicious spooned over baked potatoes and is also used to enrich and add an edge to soups and stews, such as goulash. It's sometimes used in baking - mixing sour cream with cream ...