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Goulash

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Goulash

john clark | Oct 29, 2005 12:17 AM

I am going to make some Hungarian Goulash this weekend. I have made it before from the Joy of Cooking recipe, and I liked that, but I wonder if anyone cares to weigh in with opinions or tips. I am especially interested in paprika selection (this time I will be using whatever I can find at a regular grocery store) and the proper ratio of hot to sweet paprika, and also in what to serve for a starch -- last time I served noodles and that was good, but I am considering boiled potatoes with butter this time. Also considering spaetzle, but probably not this weekend as I have not yet really gotten spaetzle down.

Anyone? Any suggestions for vegetable accompaniments, maybe a wine, should I use half pork shoulder instead of just beef chuck, and wouldn't the two different meats need to cook for different amounts of time, and any good dessert ideas?

Also, if I season it to taste and then let it sit overnight in the fridge, I expect that it will lose some of the strength of the pepper. What is the best way to turn back up the heat without adding an unwelcome raw-pepper taste?

Perhaps someone would like to just come over and cook this for me? My usual confidence in the kitchen seems to be eroding....

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