Andy M.
Certified Pretend Chef
All this talk about goulash has prompted me to add it to my list of dishes to cook this cold weather season. I may even make some spaetzle to go with it.
Casserole?
- Thread starter Hoot
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Steve Kroll
Wine Guy
Yeah, I've been craving it too, ever since I saw this thread. 
Rocket_J_Dawg
Sous Chef
This goulash recipe is almost identical to my Oma's. My grandparents were born in the same region as the author's family.
Authentic Hungarian Goulash
Authentic Hungarian Goulash
CarolPa
Executive Chef
This looks like what my mother used to make with the potato chunks in it. I don't remember if we ate it with noodles or not.
After doing a search, I found out that regular paprika is mostly for color but Hungarian Paprika is what has the deep flavor. So it looks like I'll be buying some Hungarian Paprika.
I just looked all through my recipes and can't find the recipe I used, but it was done in the slow cooker. I found a series of pics, including one with some kind of concoction in a blender that I added to the slow cooker before putting the lid on for cooking. Shoot.
Cooking Goddess
Chef Extraordinaire
I figure I'll be making it this coming week. 
The corner store has the right cut of beef on sale and of all the stores I shop I like their's best.
The corner store has the right cut of beef on sale and of all the stores I shop I like their's best.
Andy M.
Certified Pretend Chef
Neither of the goulash recipes here include caraway seeds as mine does. I wonder if caraway is necessary. Maybe I'll do without next time.
That looks good. I'm about to make that now. I defrosted some beef last night.
Aunt Bea
Master Chef
What is a good choice for paprika, all I have ever used is the 99 cent stuff old ladies sprinkle on top of salads! 
Rocket_J_Dawg
Sous Chef
I think caraway is a German additive. It's used in a lot of recipes in the Black Forest along with juniper berries.
What is a good choice for paprika, all I have ever used is the 99 cent stuff old ladies sprinkle on top of salads!
In the spice aisle, look towards the bottom for the "orphan" spices. There are tins there of odds and ends, imported tins of Hungarian paprika can be found there and they really are not too expensive.
Andy M.
Certified Pretend Chef
Aunt Bea
Master Chef
In the spice aisle, look towards the bottom for the "orphan" spices. There are tins there of odds and ends, imported tins of Hungarian paprika can be found there and they really are not too expensive.
How do I know I'm not just buying the kind of paprika that old Hungarian ladies sprinkle on salads?
Any suggestions for a specific brand that I could find in a supermarket?
OP
OP
Our local grocery carries Pride of Szeged paprika. I ain't got a clue if it a good brand, but it's the only brand I have seen in these parts.
Aunt Bea
Master Chef
Thanks Hoot, I've seen that one, should I get sweet or hot?
I guess my real question is the hot ATOMIC HOT or just spicy?
How do I know I'm not just buying the kind of paprika that old Hungarian ladies sprinkle on salads?
Any suggestions for a specific brand that I could find in a supermarket?
Only buy it if it comes from Hungary
At this time I am only able to find my tin of Spanish Smoked Paprika...without tearing my pantry apart.
OP
OP
In my mouth, it's just spicy, but Mrs Hoot says my taste buds are burnt out.
Aunt Bea
Master Chef
Thanks folks, it's on the shopping list!
I think I saw on a "How it's made" episode where they said the only spice stick pepperoni is flavored with is paprika. I imagine that's the hot stuff.
When I made this I used Penzey's Hungarian paprika. I know it wasn't the hot. And the dish wasn't spicy, just tasted of paprika in a good way.
When I made this I used Penzey's Hungarian paprika. I know it wasn't the hot. And the dish wasn't spicy, just tasted of paprika in a good way.
