Serve the goulash in deep bowls with a dollop of sour cream and buttered noodles. Make Ahead . The goulash can be refrigerated for up to 5 days or frozen for up to 3 months.

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.

Butter - You can use butter or quality avocado oil for sauteeing the ingredients.; Chuck roast - Cut into 1-inch chunks, this beef becomes melt-in-your-mouth tender as it cooks.; Yellow onions ...

Goulash (from gulyas, meaning herdsmen`s stew) is a perfect slow-cooking dinner for winter tables. Because it is hard to make hearty stews in these busy times, this mock Hungarian goulash for two ...

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 ...

This is another installment in our occasional series about food, family, tradition and culture. The cooks we feature live in or near Houston, and their backgrounds reflect our community's ...

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.