Just cooked a rather nice (if I do say so myself) Tyrolean goulash with a little too much paprika (as if there's any such thing). Anyway, recipe on request - it really was the richest, much fabulous goulash I think I've ever had, and really quite easy too cook. Had it with home-made spaetzle, which was also delcious, and warm beetroot and orange salad (thanks Riverford!) and the wine was one of those perfect matches for food - they say drink local wines with local foods and this really was fabulous. Reply to this post if you'd like the recipe for some fabulous Austrian food :-)
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