"Bent Attorney Esq." > wrote in message
...
> There were three of us so I bought what we call in Canada a 'blade
> roast'. Lot's of fat in there, so I trimmed for a bit. But the
> flavour was really very good. I did it in the oven for a good 2 and a
> half hours. I had some braised pig-tail appetizers going, so the oven
> was on anyway. A good tough cut always helps. It sold for $2.29 a
> pound; could have been cheaper I think. I served it over rice that I
> had left over. Best is serving it with small Hungarian dumplings.

Funny timing on this thread. The SBF and I were thinking about a good
goulash today. To be sure, the best one we ever had was last Christmas in
Budapest. I waited a long time to have some good Mangalitsa at
Rosenstein(yes, I know that is an oddity unto itself. I will leave their
URL: http://rosenstein.hu/en/index.html)

But it was there that I found out that it is a soup, not a stew that I
thought. Broth, with paprika, plenty of beef and carrots. So very, very
good. I want to go back for some more.