Goulash is a recipe that holds a lot of memories and sentiment for me. By goulash, I don’t mean the American concoction of elbow pasta, ground beef, and spaghetti sauce. I’m talking about the authentic stuff, but authentic Hungarian goulash stew with a fiery-colored paprika sauce. I spent a year and a half in Austria during my early 20s as a representative for the LDS church, and fell in love with the unique mixture of German and Hungarian food that we ate. I learned to appreciate good sausage, homemade sauerkraut, authentic apple strudel, and ate more bowls of Hungarian goulash than I could count. I also ate Nutella for the first time, so basically my time there changed my life. I would like to end this post by telling you a little bit about a different kind of pressure cooker goulash recipe. The American Style Instant Pot Goulash is rather different from the Hungarian version. To make the American one pot goulash pasta version you would need I was super tired on the way back down and...