When i think of Hungarian cuisine, goulash doesn't naturally come to mind, in terms of flavors. I am not sure what spurred this stereotype in my mind, but i cannot reconcile Hungary and paprika. I think of Hungary as European, so when i conjure up it's cuisine in my head i imagine cheesy dishes delicate sauces, or meaty wurst with saukraut. So when i eat goulash my mind travels to Morocco, or Spain, where for some reason it fits in my head. Maybe a trip to Hungary will fix this odd preconception up...
Despite it' thickness and meatiness, goulash is traditionally a soup, consisting of beef, vegetables, and paprika. The ingredients are slow cooked together into a rich saucy combination. This particular recipe came from Brigitte Hafner, and is absolutely delicious and warming.Try using osso bucco to make this recipe for the most succulent goulash.
