Stacy that looks wonderful. The dumplings are more like the regular dumplings I use when I make chicken or regular beef stew. I usually make homemad spaetzel to serve with goulash. And like Alexa, I wonder about the vinegar and a few of the other ingredients. Most of the goulash I have had in Hungarian restaurants were simple comfort food with very few ingredients. I've never had tomato in goulash either. Home Cookin Chapter: Recipes From Thibeault's Table Hungarian Goulash ================= Traditional style Goulash 2 pounds Stewing Beef, Hip or chuck 2 onions, chopped 3 cloves of garlic 2 tablespoons Sweet or Hot Paprika (or combination) Beef broth Salt and Pepper to taste Flour (Optional) for dredging beef 2 or 3 potatoes, cut into large cubes . Brown the beef in some hot oil. (May be dredged in flour first) Add chopped onion, garlic and saute until soft. Add paprika, Cook for a few minutes. Add Broth to cover, salt and pepper to taste and simmer until the meat is tender. Add potatoes and continue cooking until potatoes are cooked through. Serve with Spaetzle or Wide noodles. Home Cookin Chapter: Recipes From Thibeault's Table Spaetzle with Brown butter ========================== adapted from Teriskitchen.com INGREDIENTS 2-1/2 cups sifted all-purpose flour 3/4 teaspoon salt fresh ground pepper 1/4 teaspoon freshly grated nutmeg 2 eggs, beaten 1 cup milk fresh chopped parsley Brown Butter 5 tablespoons butter Additional salt and pepper to taste Optional: Add chopped parsley to the dough. . In a large bowl, mix together the flour, salt and nutmeg. If using Parsley add to dry ingredients. Add the eggs and milk; stir until thoroughly combined. Let dough rest about 15 minutes before cooking. Heat a large pot of lightly salted water until boiling. Add the spaetzle and cook until done, about 4 minutes. The dumplings will float when done. Drain well. Brown the butter in a small saucepan or skillet. Place the spaetzle in a serving dish and pour the butter on top. Season with salt and pepper; toss well to combine. Serve immediately.

Here is the recipe that I used from Teresa on the Recipe Exchange. It's pretty similar to what you posted. I might cut the salt back to one and a half teaspoons especially on a small chicken (mine was just three pounds). I only had time to let the rub stay on the chicken for two hours so while the chicken meat was not overly salty, the skin was a little more salty than I would have preferred. I think that would even out if the chicken was refrigerated overnight and the salt was more absorbed. I also used smoked paprika because that was what I grabbed and it it was already measured in the bowl of spices before I realized what I had done. I think either regular or smoked paprika would be fine, but we did like the smoked. I didn't have any onion powder so that was left out. Except for the paprika and onion powder I made it exactly as posted and we thought it was very good. I thought the balance of spices as Teresa posted them was quite nice. This was also incredibly easy! I only did one small chicken in my toaster oven - five hours at 250 degrees, but the next time I might do two or three in the regular oven and freeze the extra. I roasted the chicken on non stick foil in a tray with half inch sides. Because it didn't stick to the foil I found it easier to simply turn the chicken over several times instead of basting frequently. It came out with a wonderful deep golden brown sticky glaze. Lee Roasted Sticky Chicken Posted by teresa_nc7 (My Page) on Sun, Jun 25, 06 at 8:36 A high heat roasted chicken is indeed delicious, but I tried a new recipe for slow/low roasted chicken yesterday that is really good also - and won't smoke up your house! Roasted Sticky Chicken Recipe By :Sharon Worster Personal Chef's Network Serving Size : 6 Preparation Time :5:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds whole chicken 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/4 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 large onion -- quartered Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious! Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions. Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown. Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!! For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout. Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.

I would make the following changes: Brown the meat, add tom paste, at east one small can and let that brown, and add some more salt. And use red peppers, with just a tiny bit of the green ones. And it does need more L&P, at least a tablespoon. basically, it is a good recipe, but it needs some more stuff.

The amount of hamburger needed will depend on the goulash recipe. Also, the number of sandwiches consumed will affect the amount of goulash needed. Let's plan for one sandwich and one portion of goulash per person. At 4 servings of goulash per pound of meat (each serving having the amount of meat in a quarterpounder) you will need 25 pounds of hamburger. At 6 servings of goulash per pound of meat you would need about 16 pounds of hamburger. Are the potatoes for potato salad? About 25 pounds of potatoes should do it. Bags of lettuce are various sizes. At 6 servings per bag it will take about 16 bags. But this is not an economical way to buy lettuce. You should consider buying bulk lettuce and chopping it up yourself. Figure on about 25 tomatoes and 8 to 12 cucumbers, depending on what kind of cucumbers. Jim This post was edited by jimster on Sun, Feb 10, 13 at 18:40