Hungary

*Insert corny pun about Hungary and being hungry*

Now that’s out of the way I’ll tell you about my Beef Goulash experience. Firstly Goulash is a very fun word to say, so why wouldn’t I choose that to cook. Secondly, I didn’t get to try Goulash when I was in Hungary for some reason.. just too many good things to try I guess. So out came the trusty slow cooker to make a nice and tender (almost) winter warmer. Well that was the plan… but unfortunately tender was not the word I would use to describe it. Chewy on the other hand… My Goulash had been slowly cooking away for about 7 hours, I thought that ought to do it, but no. Too bad for me that I had plans to have dinner with friends and I was taking mine with me. I thought I’ll leave it on while I’m out to get that beef more edible. While at dinner, I chewed my way through and swallowed hard. When I got home later that night I decided it needed even more time. Although, the dilemma was, that leaving it till morning might be too long. So I made a commitment to the cause and set my alarm for 2:00am to check my Goulash that evidently I had become very invested in. The result the next day: 15 hours of beef perfection!

Oh yeah, I also made some bread dumplings that were delicious which was a win. They were cheesy and soak-y, exactly what you need to mop up the Goulash juices.

• Cuisine: Hungarian
• Dish/es: Beef Goulash with bread dumplings
• Company: The girls