Goulash recipe bombed
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larry_stewart
Master Chef
Just out of curiosity, how much paprika did the recipe call for ?
The recipe called for 2 teaspoons but I either put in less or if I read it as tablespoons I put in too much. Why? Does it sound like a problem with the paprika?
i think it's the paprika.
You need to use really good, fresh, sweet Hungarian paprika. Smoked paprika isn't the same.
I've made both Kenji's (Serious Eats) & the Cooks Illustrated versions, and they use a LOT of paprika; for example, Kenji calls for a half cup of good quality Hungarian paprika.
https://www.seriouseats.com/hungarian-goulash-beef-paprika-stew-recipe-food-lab
Last edited:
larry_stewart
Master Chef
I haven't had goulash in 40 + years , so not sure how much weight my reply carries.
I know in many cases goulash is heavily based on the paprika. I love smoked paprika and use it all the time, but it has a significantly different flavor than regular paprika. Since thats the only thing you changed, in addition two its intense flavor, I'd have to guess thats the issue. I could be wrong.
GinnyPNW
Master Chef
Did you make Hungarian Goulash or that one dish pasta stuff they call Goulash?
Good question.
buckytom
Chef Extraordinaire
Did it taste too smokey?
If you post the recipe that you used, we might be able to find places where things can go wrong.
If you post the recipe that you used, we might be able to find places where things can go wrong.
karadekoolaid
Head Chef
Give us the recipe and tell us how you prepared it. then we can work out the crap
Sir_Loin_of_Beef
Chef Extraordinaire
There are two styles of original goulash; Austrian and Hungarian. Both countries claim theirs is the original. American goulash is just glorified beefaroni!
If you want a really good authentic Austrian goulash, Wolfgang Puck's recipe is excellent.
If you want a really good authentic Austrian goulash, Wolfgang Puck's recipe is excellent.
Andy M.
Certified Pretend Chef
That's the recipe I use.
larry_stewart
Master Chef
Although I haven't eaten meat in about 35 years, I do remember my grandmother making Hungarian Goulash, served over egg noodles and a Batampte pickle on the side. And for dessert, a frozen snickers bar.
I wasnt a huge fan of the meat itself ( although my grandmother would guilt me on how much it cost from the Kosher butcher, and how she creeped to the store then dragged it back ....), but the general taste served over the noodles was great.
I wasnt a huge fan of the meat itself ( although my grandmother would guilt me on how much it cost from the Kosher butcher, and how she creeped to the store then dragged it back ....), but the general taste served over the noodles was great.
buckytom
Chef Extraordinaire
Give us the recipe and tell us how you prepared it. then we can work out the crap
I threw the recipe out when I heard of Austrian Goulash. That is the one I want to make. I think I got it on YouTube, the one I threw out.
larry_stewart
Master Chef
We've all been there. I keep my garbage can well fed from failed attempts. Don't know til you try.
Not every recipe I think is going to be good makes it into my " Keeped Recipe File". Its probably more like a 1 /10 ratio.
Not every recipe I think is going to be good makes it into my " Keeped Recipe File". Its probably more like a 1 /10 ratio.
karadekoolaid
Head Chef
So Gulyás (Goulash) is a Hungarian dish adopted by Austria (during the Austro-Hungarian Empire) and served with abundant quantities of paprika - a chile pepper brought over from the New World in the 16th century.
Authentic Hungarian paprika is either sweet or hot. Never smoked.
Austrian goulash is different, I suppose, adapted to Austrian tastes.
Authentic Hungarian paprika is either sweet or hot. Never smoked.
Austrian goulash is different, I suppose, adapted to Austrian tastes.
msmofet
Chef Extraordinaire
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This is the brand I use. I have both Sweet and Hot.
I have McCormick smoked paprika but rarely use it except for a finishing sprinkle occasionally on a seared steak.
I have McCormick smoked paprika but rarely use it except for a finishing sprinkle occasionally on a seared steak.
GotGarlic
Chef Extraordinaire
Try it on deviled eggs sometime. It's surprisingly delicious.
msmofet
Chef Extraordinaire
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I don’t make deviled eggs very often but when I do I finish with a sprinkle of paprika. I try smoked next time.
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