The dish first appeared in Polish cookbooks in the nineteenth century. After frying diced veal, it is stewed with garlic, paprika (preferably Hungarian), and seasoned cream. According to experts, it ...

She has really hated the stretch of goulash and Polish and Hungarian soups I was on for a while, so I made her the kind of goulash we all grew up with instead – with macaroni and tomatoes and a ton of ...