I discovered this flavorful chicken dish during our visit in Budapest. The traditional recipe calls for sour cream at the end. I tried both and prefer to cook it without.
Rainy season started in Seattle. As I was lying in bed this morning, listening to the sound of rain drops and pondering the meaning of life, or what I should eat to combat the cold weather, I had a sudden crave for Hungarian Goulash.
Goulash, or Gulyás in Hungarian, is one of the national dishes of Hungary. It is basically a soup or a stew of meat and vegetables. What distinguishes Gulyás from other types of soups or stews is the use of the Hungarian paprika.
Hungarian paprika is made from peppers that are harvested, sorted, toasted, and blended to create different varieties. All Hungarian paprikas have some degree of rich, sweet red pepper flavor, but they range in pungency and heat. The eight grades of Hungarian paprika are: Continue reading “Hungarian Goulash(Gulyás)”