Goulash Recipe Anyone

[budfox]

Has anyone got a good recipe for an authentic Goulash?

Having returned from Austria and enjoyed three excellent goulashes I gave the Hairy Bikers recipe a go. (They went to Austria, and cooked on the Grossglockner pass, no other reason). It was pretty poor.

I'd like to recapture the taste of the great ones I had on holiday.

Thanks

[ZedLeg]

I tend to find that it's better to just experiment with stuff like Goulash. Everyone'll have their own way of making it so read a few recipes and then work on it until it tastes the way you want.

Most of my stew/slow cooking recipes aren't writeen down. I have a basic starting point then the rest is just done to the taste I want while I'm cooking it.

[budfox]

Thanks. Mine was very much lacking in 'punch' and with pretty much the only flavours coming from the garlic and paprika, I might just give it a go with more of those next time and maybe try a different cut of beef. It was also a little watery, maybe a result of using a slow cooker rather than an oven. I'll cook it in the oven next time.

The recipe called for 2/3rds of the paprika to be smoked but I really don't like smoked paprika at all.

[Pete Franklin]

Suggest you reduce the source and add more vinegar and salt to taste. Good sweet smoked paprika makes a big difference in my opinion

[Pistom]

ZedLeg said:

I tend to find that it's better to just experiment with stuff like Goulash. Everyone'll have their own way of making it so read a few recipes and then work on it until it tastes the way you want.

Most of my stew/slow cooking recipes aren't writeen down. I have a basic starting point then the rest is just done to the taste I want while I'm cooking it.

Agreed. But there are a few key pointers such as paprika going in late as over cooked paprika goes sour.

[budfox]

Pistom said:

ZedLeg said:

I tend to find that it's better to just experiment with stuff like Goulash. Everyone'll have their own way of making it so read a few recipes and then work on it until it tastes the way you want.

Most of my stew/slow cooking recipes aren't writeen down. I have a basic starting point then the rest is just done to the taste I want while I'm cooking it.

Agreed. But there are a few key pointers such as paprika going in late as over cooked paprika goes sour.

Interesting. The Hairy Bikers recipe has the paprika going in early doors and cooking for 2 1/2 hours.

[budfox]

Ah this looks more like it, Hairy Bikers Goulash Soup:

http://www.bbc.co.uk/food/recipes/beef_goulash_sou...

Four tablespoons of paprika. Shall try this next.