It's the time of year when a hearty bowl of soup makes an inviting dinner. When my son arrived for dinner one Sunday evening with a winter cold, I prepared Hungarian Goulash Soup in only a few minutes ...

Today's recipe for goulash soup comes from a 1987 Lillian Austin column in the News-Press. Chef Horst Roellkes shared his recipe for goulash soup, based on a traditional Hungarian recipe. A key spice ...

Heat oil and butter in a pot or dutch oven. Add the onions and saute until tender, but without them changing color. Add the pork shoulder and diced bell peppers. Once the pork has browned, add the ...

It’s the time of year when a hearty bowl of soup makes an inviting dinner. When my son arrived for dinner one Sunday evening with a winter cold, I prepared Hungarian goulash soup in only a few minutes ...

I RECOGNIZED THAT goulash was comfort food long before it comforted me. In the mid-1960s, doing research on German food in Munich, I learned that the local version, soupier than Hungary’s ...

In a large flameproof casserole, heat the oil and butter and gently cook the onion for about 8 minutes, until it begins to soften without colouring. Increase the heat and add the meat, browning it on ...

This is Bavaria’s favorite midnight snack, a local tradition in Munich’s crowded beer halls. The flavor improves greatly if this soup is prepared a day or two before serving. Store covered in the ...

Traditional Tirolean cuisine abounds in Sölden, whether a simple but filling goulash soup with caraway bread or Tiroler ...

You’re reading this column, so I know that you love good food–and probably good drink as well. So there’s a good chance that you will be out late tonight celebrating the new year. That is why, as an ...