5. Smoked Meat Goulash
Smoked meats, as yummy as they are, are an American addition to goulash. Stop reading here if you’re looking for the traditional and the Hungarian variety of recipe. Most Hungarian shepherds, in the steep valleys and lonely forests, didn’t have too many varieties of smoked meat available to them.
Hungarian paprika though continues to be a very important ingredient, even in this American influenced rendition. You really shouldn’t waste your time with lousy Spanish paprika, we’ll save you the time and the effort. In terms of meat, you could choose to use beef if you want a little more authenticity in your dish; however, pork can work really well too.
Sirloin, rib eye and rump cuts will make the dish a little more decadent, or you could try mutton if you’re on a budget. Caraway seeds are pretty vital as well, given that there aren’t really any thickening agents in goulashes.