I made a big pot of goulash last night, pretty standard recipe with beef, onions, tomatoes (from a tin), garlic, and lots of hot paprika. And it turned out sweet! I mean sweet tasting. I just tasted the paprika on its own: not sweet. Could it be the caraway? I put in about a tablespoon of whole seeds (for 3 pounds of meat and liquid to cover). But does caraway add sugar-like sweetness? I just chewed some seeds and I can't really tell. Maybe. I mentioned this to a Hungarian colleague today, who shrugged and said, "Why are you asking me about goulash?" Oops.
Anyway, I am reheating now, and adding a good handful of salt to correct the flavor. I figure if I add too much salt, I can always add the magical raw potatoes to absorb the excess, right?