When younger, my grandmother (whose parents were from Hungary). would make Hungarian Goulash. She always served it over egg noodles, and with a pickle on the side ( usually Ba-tampte).
She wasn't the greatest cook, but this recipe she nailed.
She has since passed away, with no written records of her recipe.
Being that she has a Hungarian Background, I assume she used Hungarian Paprika in her recipe.
I went to the Penzy's web page and there were at least 2 Hungarian Paprika's listed ( Half sharp , and sweet(.
Any clue which would be more appropriate for such a recipe, or is just a matter of taste?
Since Im vegetarian now, I won't try and recreate her recipe ( especially cause I remember most of the flavor was from the meat itself), But I may try to whip up something with a similar taste profile, so i was just curious as to the Paprika she may have used.
IF there is another link to other, more appropriate, options, feel free to point me in the right direction