On 10/01/12 20:46, Judy Haffner wrote:
>
> Paul wrote:
>
>> Doesn't seem like goulash unles there is
>> ample paprika in it. You need a really
>> good Hungarian paprika hat is spicier
>> than what you normally get in stores.
>
> I just followed the directions my friend gave me, and it didn't call for
> it, but I always have a can of Hungarian paprika on hand, as especially
> like to sprinkle it on top of deviled eggs. This one had chili powder in
> it, so maybe that's why no spicy paprika, but the Goulash I made last
> time didn't call for it either, but paprika is always a great addition.


Likely a variation of porkolt from Hungarian minority in Transylvania
(present day Romania), they use paprika sparingly or not at all in
their stews.