Expert Tips
-
Hungarian Goulash is all about the paprika, so you’ll want a good quality Hungarian sweet paprika and you’ll want to use at least 3 to 4 tablespoons of it.
- Brown the beef well: Before adding the beef to the pot, be sure to brown it well on all sides. This will add depth of flavor and color to the goulash.
- Simmer low and slow: Hungarian goulash is best cooked over low heat for a long period of time. This allows the flavors to meld together and the beef to become tender and flavorful.
- Serve with traditional accompaniments: Serve Hungarian goulash with traditional accompaniments such as bread, egg noodles, or dumplings. A dollop of sour cream and chopped fresh parsley or chives is also a popular garnish.
Storage
Hungarian goulash can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months.
