Veal goulash is a great meal for a cold winter’s day.
Frigid winter days call for bone-warming, rib-sticking stews. Stews that I don’t always want to make. So I’m glad there’s a place around the corner from C+M headquarters where I can get a hearty veal goulash ($8) and a side of nokedli ($2.50) . That place is Andre’s, which knows a thing or two about Hungarian grub. Andre’s is famous for its flaky strudel and other desserts. Unbeknownst to many they also have a nice little selection of prepacked Hungarian specialties. The veal goulash is grandmotherly Magyar comfort food at its finest. Chunks of veal in a spicy sauce of tomato and cooked down onion might just be the cure for seasonal affective disorder. And if they’re not at least they’ll warm you up. You could choose to eat the buttery wheaten dumplings, known as nokedli on the side. Better to use them as vehicle for one of the best Hungarian meat sauces you’ll have all winter.
Andre’s Hungarian Strudel & Pastries, 100-28 Queens Blvd., Forest Hills, 718-830-0266
