Food Porn: Hungarian Goulash and Caramelized Carrots

Dinner tonight was one of my favorite comfort foods: Hungarian goulash. This recipe is very similar to the one my great grandmother made for me many years ago, and it’s definitely one I’ll keep and pass along to other family members. I’ll need to remember to update this entry later with the recipes. (ETA: Here’s the recipe for the goulash)

I made it with broad egg noodles (haluski noodles) and caramelized carrots. I’m not much of a carrot person but this recipe is delicious – it kind of reminds me of carrot fries.

Finally feeling up to taking pictures of food again – I’ve been feeling lazy and not feeling like doing much of anything.

I’m doing pretty well sticking to Weight Watchers, I’m down 14 pounds in 2 weeks – not too bad, at least the scale is going in the right direction now.

Must do more cooking tonight before I go to sleep, I’m making some FF Cheesecake with Strawberries and maybe some Morning Glory muffins. More substantial stuff later, right now I’m feeling kind of burnt.

ETA: updating the old entry with the recipe for the carrots:

Sugar-Glazed Roasted Carrots
courtesy Cook’s Country magazine

Serves 4 to 6

If the carrots have very narrow tips, trim the thin ends; they scorch easily.

1 1/2

pounds medium carrots , peeled and cut into 2 by 1/2-inch pieces


tablespoons unsalted butter , melted


tablespoon dark brown sugar 


teaspoon table salt 


teaspoon ground black pepper 

1. Adjust oven rack to middle position and heat oven to 475 degrees. Heat rimmed baking sheet in oven for 10 minutes.

2. Toss carrots, melted butter, sugar, salt, and pepper in medium bowl until thoroughly combined. Remove pan from oven and place carrots in single layer on hot baking sheet. Roast until carrots are beginning to brown on bottom, about 15 minutes.

3. Remove pan from oven, toss carrots to redistribute, and continue to roast until tender and deep amber in color, about 3 minutes. Serve.

One thought on “Food Porn: Hungarian Goulash and Caramelized Carrots

Comments are closed.