2. Classic Paprika Goulash
Next up, we’re going heavy on the paprika, as let’s face it, if it hasn’t got paprika in it, it just doesn’t qualify as goulash. From our moderate understanding of another classic Hungarian dish, the delicious chicken paprikash, we know that the quality of the paprika is of the highest level of importance to a dish such as this one, where there aren’t a lot of other significant flavor elements to consider.
A bunch of recipes states that just a few small tablespoons of paprika are sufficient for the flavoring, and this is especially true when using the more readily available paprika that we see on the shelves in most stores. If you’re able to get your hands on some really good quality paprika, however, as much as half a cup full works in your soups and stews to make the ultimate in paprika goulashes.
Remember, if it doesn’t have paprika, you can’t really call it goulash.