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Old 10-05-2013, 02:06 PM   #61
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My recipe calls for both sweet and hot paprika. There's 1.5 Tb of sweet and a tsp. of hot. This way you have enough of the sweet to get the classic pepper flavor and adjust the heat with how much hot paprika you add.
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Old 10-05-2013, 02:20 PM   #62
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Quote:
Originally Posted by Andy M. View Post
My recipe calls for both sweet and hot paprika. There's 1.5 Tb of sweet and a tsp. of hot. This way you have enough of the sweet to get the classic pepper flavor and adjust the heat with how much hot paprika you add.
Glad to read that. I substituted a bit of hot paprika for some of the sweet. I'm a big fan of hot paprika (it's that same brand as Hoot mentioned). I'll see how it turns out later today.
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Old 10-05-2013, 03:37 PM   #63
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What is a good choice for paprika, all I have ever used is the 99 cent stuff old ladies sprinkle on top of salads!
Like Hoot, I have a tin of Szeged brand - the Hot style. My can of sweet says "Kalocsa" because I couldn't find the mild Szeged here, but if you shake it you'll find Penzeys. They've all tasted fine. Slowly but surely they're all becoming Penzeys spices no matter the label.
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Old 10-05-2013, 05:27 PM   #64
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Paprika is starting to control my life, I just finished reading a recipe for a chicken dish similar to the beef dish posted here.

No tomato with the chicken recipe otherwise it was about the same.

Tomorrow is grocery day, we'll see!
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Old 10-05-2013, 06:20 PM   #65
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Paprika is starting to control my life, I just finished reading a recipe for a chicken dish similar to the beef dish posted here.

No tomato with the chicken recipe otherwise it was about the same.

Tomorrow is grocery day, we'll see!

The chicken version of goulash is called chicken paprikash but that has tomato in it.
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Old 10-06-2013, 10:16 AM   #66
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Well my first attempt is in the oven, we'll see!
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Old 10-06-2013, 12:43 PM   #67
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My attempt at the recipe that Pac linked to was not so wonderful. The sauce was tasty. I used rump roast from my freezer, from "that cow". It tasted like boiled beef, even though everything had been nicely browned. I'm not blaming the recipe; I'm blaming the meat.

According to Wikipedia, "Goulash may be served with small egg noodles called csipetke". So, I looked up recipes for csipetke and made some. They were uninteresting. I don't think I made them too big, but maybe I did. It took an hour of boiling before they were done. They also kept getting bigger as I boiled them.
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Old 10-06-2013, 01:16 PM   #68
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Originally Posted by taxlady View Post
My attempt at the recipe that Pac linked to was not so wonderful. The sauce was tasty. I used rump roast from my freezer, from "that cow". It tasted like boiled beef, even though everything had been nicely browned. I'm not blaming the recipe; I'm blaming the meat.

According to Wikipedia, "Goulash may be served with small egg noodles called csipetke". So, I looked up recipes for csipetke and made some. They were uninteresting. I don't think I made them too big, but maybe I did. It took an hour of boiling before they were done. They also kept getting bigger as I boiled them.
I'm giving Pac's recipe a try also. It's cooking way right now. You should have seen the look Mrs Dawg gave me when I told her I was using a different recipe.
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Old 10-06-2013, 01:21 PM   #69
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What kind of meat did the recipe call for? My notes told me I used chuck roast. It broke down nicely with the long slow cook time.
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Old 10-06-2013, 01:25 PM   #70
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What kind of meat did the recipe call for? My notes told me I used chuck roast. It broke down nicely with the long slow cook time.
"3 lbs beef stew meat". I'm sure chuck roast would have made a world of improvement.
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