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.
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
That looks good. I'm about to make that now. I defrosted some beef last night.
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.
What is a good choice for paprika, all I have ever used is the 99 cent stuff old ladies sprinkle on top of salads!
I think caraway is a German additive. It's used in a lot of recipes in the Black Forest along with juniper berries.
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.
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.
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?