Just out of curiosity, how much paprika did the recipe call for ?
i think it's the paprika.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?
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?
Did you make Hungarian Goulash or that one dish pasta stuff they call Goulash?
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.
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..
Give us the recipe and tell us how you prepared it. then we can work out the crap
Try it on deviled eggs sometime. It's surprisingly delicious.I have McCormick smoked paprika but rarely use it except for a finishing sprinkle occasionally on a seared steak.
Try it on deviled eggs sometime. It's surprisingly delicious.