The one thing that you do NOT do with paprika in goulash, is, you do not put the paprika in whilst you are frying the meat! The paprika burns and tastes bitter, spoiling the rest of the meal!
If you like it with a burnt and salty taste, then this is for you.
I put the paprika in with the onions, just before the rest of the ingredients, and stirred it in. I then put in a can of peeled tomatoes, with only a good squeeze of tomato paste, no salt, no water.
After one hour, I checked the broth and adjusted the taste by adding salt. You can adjust the tomato paste then as well as add a small amount of hot Hungarian paprika if you like. If the goulash is too thick, you can add some beef or chicken stock.
Just to set the record straight, this is not really goulash. Goulash is a soup. The Hungarian name for this stew is "Pörkölt".
Other than that, the recipe is good although salty.
Was this review helpful?
6 users found this review helpful
The one thing that you do NOT do with paprika in goulash, is, you do not put the paprika in...