Packed with three different types of meat (pork, lamb and beef) as well as tomatoes and lots of vegetables - this stew is sure to become a favourite. Worth making a day in advance for better flavour.
For best results, allow to cool slightly, then refrigerate overnight and reheat before serving.
Mmmh love all the different kinds of meat in this one, have a look at this one and tell me what you think. http://edscookingadventures.blogspot.com/2011/03/chorizo-and-sausage-goulash.html - 23 Jan 2012
Oh Anna, you did such a good job with this recipe! My family loves soups and stews on a chilly fall or winter N.J. night and you've come up with a winner! Nothing like comfort food to warm the tummies of your loved ones. I couldn't find lamb stewing meat so I had no choice but to eliminate it. I added a little gravy master at the end for flavor, only used beef stock; no water for the liquid and thickened this beautiful stew with some corn starch. Trust me friends, no need to serve over noodles; this dish stands wonderfully alone. My hubby thanks you !!!! - 21 Oct 2001 (Review from Allrecipes US | Canada)
An excellent blend of flavors, worth the effort. I highly suggest making it a day ahead. The vinegar and caraway were overpowering the day I made it but, were well balanced the next day. The red pepper was a little much for me but, family members thought it was great. I made this in a pressure cooker and had great success. I will make this again and again, thick, hearty and warming on a night when central NY is in the throws of a noreaster! - 05 Mar 2001 (Review from Allrecipes US | Canada)