Thanks for your goulash recipe! I've saved it to try it out soon.

My best friend's Hungarian mother taught me how to make her chicken goulash, also a hit with anyone I've served it to. But she taught me in the same manner that I usually cook, without a recipe -

GROSSI'S CHICKEN GOULASH

heat onions 'til zey look like zees
add chicken, cook until zis colour
add paprika until chicken is zis colour
etc.
LOL!

Her instructions for the spaetzle (egg noodles, to which she added a bit of milk) included "Za dough should feel like zis." Then she made me feel how the dough stretched and felt to cut.

I've looked and looked for a recipe I could adapt, but yours is the first to be so close to what Grossi taught me AND give measurements. My favourite tho, was the one that called for one half eggshell full of milk for the spaetzle. Gotta love those family recipes!

I'm hoping I'll be able to use your recipe and its measurements to pass along my own for Grossi's Chicken Goulash! At the very least, I'm sure we'll enjoy a great meal, thanks to you!