Noodling Around the Noodles

• Hungarian goulash calls for spaetzle, which is a type of homemade egg-based noodle. The ratio is 1 cup of flour to 1/2 cup of water to one egg. The mixture is dropped into boiling water a little at a time. When the spaetzles float to the top of the water they're done. American goulash uses elbow macaroni, but you could also use bowtie pasta or rotini. Cook the noodles separately in boiling water until slightly underdone. That way they'll absorb more sauce from the goulash. Add the pasta to the dish about 10 minutes before serving.

Where's the Beef

• Goulash is a rustic dish made from beef cuts that require long, slow simmering. Steak tips cook quickly and don't require braising or simmering to become tender. The upside is dinner is ready in an hour or less. The downside is the simmering infuses the sauce with lots of beefy flavor. Compensate by adding additional seasonings such as paprika or a few shakes of beef bouillon powder to the dish.

Not By Mushroom Soup Alone

• Goulash usually has tomatoes rather than mushrooms, but who says you can't amp up the flavor by using mushroom soup too? Add a couple of good-sized dollops of tomato paste with the mushroom soup. If you don't have tomato paste, use tomato sauce, juice or fresh chopped tomatoes. You want the flavor of the tomatoes and the bright red color. Instead of diluting the mushroom soup with water or milk as the directions call for, dilute with beef broth.

Get the Goulash Going

• Goulash is made flavorful by the requisite paprika -- up to 1/4 cup -- but also includes caraway seeds, garlic, onions, black pepper and marjoram. Potatoes, carrots, sweet peppers and parsnips are sometimes added as well. Brown the meat, then add enough water to cover. Throw in the seasonings and the vegetables as well as the mushroom soup and tomatoes. Simmer for 30 to 45 minutes. Add the cooked noodles toward the end of the cooking time. Another alternative is to serve the noodles on the side or pour the goulash over the noodles.