DH and I were in Germany and Austria last winter, and fell in love with one of the local specialties- Hungarian Gulasch. Nothing whatsoever like American goulash (tomatoes, ground beef, elbow mac)- it was smooth, spicy, heady, rich... mmm... I have some Hungarian Sweet Paprika, and I'm ready to try my hand at it- any words of wisdom or recipes?
Also, wouldn't mind recipes or techniques for the bread dumplings (semmelknodel?) that were often served with the gulasch to soak up the sauce.