My last post was on the wonderful city of Budapest, so it follows nicely for this post to be about the famous Hungarian dish, Goulash, or Gulyás in Hungarian. I have been thinking about Goulash for a few months (probably since it started to get cold in London), and I recently encountered some at a cafe in Neal's Yard, Covent Garden. It was a miserable rainy day, and Goulash was a perfect antidote to sustain my friend and I, battling the shopping crowds in the drizzle. So, I got to thinking about making some Goulash myself. Something that I always meant to get around to doing after I left Hungary.
The key ingredient in Goulash is paprika. And not just any old Sainsburys paprika; you want the real
Paprika Store, where I found my Hungarian paprika. Careful when you buy this - there are two different varieties, hot and sweet. The sweet one is what you want - mine says 'csemege' on the packet. I also picked up a tube of hot paprika paste, which can be added to Goulash at the table to spice it up.