Once the goulash is completely cooked and the beef is tender, combine the prepared pasta with it. Allow the flavors to combine for a few minutes longer. If necessary, taste and modify the seasoning.
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Pour the traditional goulash into containers. Each serving should be garnished with minced fresh parsley to add color and flavor. Serve the goulash with a sprinkling of sour cream on top, enabling the rich and robust flavors of the stew to be balanced by the creaminess
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My Mississippi friend introduced me to this recipe! Instant hit!
