I’ve been meaning to do this for a while, and have forgotten a couple of times. Mea culpa!
In August of 04, I begged Anna to post up her Gulyas recipe, having had it once when I visited her and Happycrow.
I’ve made this several times, and its been, without fail, absolutely wonderful. I will admit that I tend to extend the cooking time just a touch (allowing it to reduce a bit more) and use as much *hot* Hungarian paprika as Katie will allow me to use (generally 50% hot, and 50% not, as we can’t find ‘half-sharp’ in any of the stores here (though we haven’t checked Penzey’s yet – we’re going tomorrow), and they have the Pride of Szeged hot and regular for dirt-cheap prices at World Market.
I also second the recommendation of “Bull’s Blood” as an accompanying wine. It’s very very inexpensive, and very different to my taste than the cab sav type things, especially those california fruit cocktails…er…wines.
This is an absolutely wonderful winter dish.
Link to Anna’s Gulyas recipe