You’re very welcome. Thanks for sharing your thoughts!

I have made this dish 3 times already with your recipe and I love it. Easy, healthy, wholesome. Thank you

Thanks for trying my recipe. I’d really appreciate it if you could give it a rating when you come back. Thanks so much!

Great comment. If your Dutch oven is small, you can scale down the salt to taste. How I’d do this is use about 1/4 teaspoon salt in the beginning (as salting in the beginning will get you the best flavor) and then taste and adjust at the end.

Yes! Goulash freezes really well, except for the pasta part which gets mushy. To freeze, you can make the entire recipe up to the part where you add the noodles (leave those out). Allow the beef stew to cool then portion and freeze for up to 3 months; it will be runny/stew-like, but that’s what you want it to look like for freezing purposes. To reheat and serve, defrost in the fridge overnight, then microwave. Now, cook the pasta and mix it in for a really easy peasy dinner.
(That’s so funny you found my site through my Amazon review:) Happy to have you here!

(I found your blog from your Amazon review of linen napkins, btw!!)

Hi Jody, Yep. This is intentional. You can read more about the differences between American goulash and Hungarian goulash here: https://en.wikipedia.org/wiki/American_goulash