As a future PhD student, I am a lover of all things historical. I plan to spend the rest of my life devoted to uncovering historical truths, researching historical facts, and teaching historical lessons. Therefore, I think you all should consider yourself very lucky that I have been able to restrain myself through 104 posts without giving a history lesson. Yes, that’s right, this is my 105th post! I must confess, I’m giving myself a little pat on the back. Just a tiny one.
Unfortunately, my streak ends here. For those of you who hate history, scroll down a bit. But I swear I’ll try and make it interesting. A Hungarian goulash is a traditional meal made by cattle herdsman that is primarily a soup, also existing as stew, usually made of beef, onions, vegetables, spices and ground paprika powder. It can be served with potatoes or noodles or just as a soup.
This research is what I turned up before undertaking this meal. Which is why I was a little surprised when my mix turned a little more mushy and less soupy.
I am such a fan of these soup mixes. There are tons of different brands, but I love that they are real ingredients and always have great flavor. This particular package was my newest endeavor. Although it wasn’t entirely what I expected, it was delicious!
First, I started by browning the meat. I used just under 1 lb. The package called for 3/4 of a pound, so I think if I had used less meat, the soup would have been more brothy. However, I didn’t want to throw the extra out, so I just used it all.