Nothing beats the comforting flavors of Hungarian Goulash on a chilly evening. With tender beef, veggies, and sweet paprika, ...

Ask most Americans what goulash is, and they’ll probably say tomato sauce with lots of meat, mixed with macaroni noodles. With origins in medieval Hungary, there are actually many variations of this ...

"I suppose we're most famous for our goulash," Steve Sindt said in 1984. More than 20 years later, his words from a QUAD-CITY TIMES restaurant review are still true. A reader's request a few weeks ago ...

There are three forbidden topics when you're chatting at the bar: religion, money and politics. But if you want to get rowdy and start a bar fight in Cedar Rapids, all you have to do is talk about ...

Last week's column highlighting the history of Hungarian goulash netted a wide response from readers, including more great recipes from a very knowledgeable priest from Merrillville with personal ...

Some may know it as American chop suey or chili mac, but in the Midwest, they pay homage to the true origins of the dish: Hungary. Dubbed American goulash, these days the dish is a one-pot pasta ...

A dash of fish sauce adds depth and an extra hit of umami to an otherwise classic Hungarian goulash In a large Dutch oven, cook bacon over moderate heat until crisp, about 7 minutes. Using a slotted ...