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Hungarian GoulashOnly present-day Frenchified gulyas contains wine. No wine and no flour. Tomato or sweet pepper optional. Beef should be a mix of inexpensive cuts, e.g. flank, skirt, shank, heart, some chuck. Use paprika you like, abundantly. I have used Hun. nemes edes, csemege, csipos, Penzey's "half-sharp" and Spanish sweet smoked, with good results all around. Flavor should be rich and complex, balanced between the beef and the pepper (paprika). Potatoes MAY be added. Needs parsley. See. Geo. Lang, Cuisine of Hungary, for more.
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on Monday, April 07, 2008
