Published February 26, 2019 at 10:00 a.m. | Updated April 6, 2022 at 9:18 a.m.
Ask most Americans what goulash is, and they'll probably say tomato sauce with lots of meat, mixed with macaroni noodles. With origins in medieval Hungary, there are actually many variations of this hearty dish. According to my internet research, it began as a shepherd's stew and the now-signature Hungarian paprika was added to the recipe in the 16th century. It can be made with beef, veal, lamb or pork, or a mixture of meats.
For my take on the dish, I made a brothy stew with bell peppers, carrots and onions, served over egg noodles.
The key ingredient is sweet Hungarian paprika. The standard paprika you find at most grocery stores won't have nearly as much earthiness and depth as an imported Hungarian paprika, as most American recipes use paprika mainly for its rich, reddish-orange color. You should be able to find Hungarian paprika in the bulk spice section of larger grocery stores or online. Don't use smoked paprika. That spice has a more tangy, "barbecued" flavor that won't give you the traditional goulash flavor.
For years, my husband and I have dreamt about a family trip to Prague — where we honeymooned — then a jaunt over to Budapest to sample all of the culinary treats the region has to offer. For now, we'll just travel with our taste buds.
This article was originally published in Seven Days' monthly parenting magazine, Kids VT.
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