This Hungarian stew is a blend of beef and bell peppers in a creamy paprika-flavored sauce. More often than not, its flavor is muddy and the paprika nearly impossible to detect. We want a clear-flavored goulash in which the paprika came through loud and clear. Here’s what we discovered:
Cut your own stew meat from rich-flavored beef chuck roast. Pre-cut stew meat can be a mix of oddly cut bits and is often very fatty.
Sounds silly, but use a lot of paprika--a full 1/4 cup. Choose sweet paprika so that the goulash isn’t incendiary.
Season the meat with a portion of the paprika. The browning process will intensify the paprika’s flavor and deepen the color of the sauce.
Temper the sour cream with a little of the hot stewing liquid to prevent it from curdling once added to the goulash.
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