larry_stewart
Master Chef
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?
Just curious
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.
Thanks,
larry
https://www.penzeys.com/search/#?q=paprika
PS:
IF there is another link to other, more appropriate, options, feel free to point me in the right direction
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?
Just curious
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.
Thanks,
larry
https://www.penzeys.com/search/#?q=paprika
PS:
IF there is another link to other, more appropriate, options, feel free to point me in the right direction