Comments on: All about goulash

By: Jared

Jared — Tue, 30 Aug 2011 18:26:44 +0000

Thanks for the great recipe! I learned to make the gulyas without broth and using just water. I have found in my own “testing” that while cooking outside wth beef broth (in conjunction with the existing homemade broth in the pot from your own meat) can overpower the rest of the complex flavors in bogracs gulyas, especially when you want the subtle flavors from a wood fire. I would suggest, if you are cooking it outside for 3-4 hours, to use water instead of broth. Also, be very careful not to burn the paprika when you add it. Paprika is very delicate and can turn bitter very quickly if overheated. If you cannot get your stove top low enough or you are cooking outside, I would add some of the liquid right after the spices in small amounts so as to not burn the paprika. I also like a bit more black pepper than the suggested amount and some tied dill that can be removed before serving Our family has never put any peppers into the gulyas, but everyone makes it a bit differently.

By: Jared

Jared — Tue, 30 Aug 2011 18:13:39 +0000

If you are in the U.S., Bende, Inc. (www.bende.com) will ship these things. If you are in the Chicagoland area, I can provide more places where I have seen it.

By: Jared

Jared — Tue, 30 Aug 2011 18:11:54 +0000

Also, the pepper plant was originally used as a decorative item. Only peasants would use it in their cooking. Once people in upper classes realized how good it was, they started to use it. It was really not until the 19th century that it became as popular as it is today.

By: The Hungarian Girl

The Hungarian Girl — Sun, 17 Apr 2011 23:41:56 +0000

Hi Ron,

I would say that a tube of Csipos Paprikakrem is meant as a flavor enhancer. If you read my response to Steve he was asking a very similar question regarding using these pastes for making goulash.

It’s really a matter of preference the same way that someone would add salt to their favorite dish. I would suggest adding the paste directly on the meat before adding the stock to get the best flavor.

As for using orolt paprika, you use for this dish just like any other paprika. There are many varieties of Hungarian paprika that range from delicate to hot and fiery. Most people prefer to use sweet or delicate for goulash.

I would also suggest adding caraway as it gives the goulash its distinct flavor. I think it’s just as important to add as the paprika.

Best of luck with your goulash!

By: Ron McNaughton

Ron McNaughton — Sun, 17 Apr 2011 22:07:10 +0000

A friend of mine just came back from Hungary and brought me a tube of Csipos Paprikakrem. My question is how to use it. If I make a goulash, does this take the place of other ingredients? Also, it there a better use to get the full taste?
He also brought me a 50 g pack of Szegedi Paprika. (Orolt paprika) In what dish would you suggest I use this? Thank you for your help. I really enjoy your site.

By: Stephanie

Stephanie — Mon, 25 Jan 2010 17:36:57 +0000

OH, I love your blog. Your recipe for traditional gulyas is so similar to the one I grew up with and still make. All my non Hungarian American friends love making gulyas now. Whenever we get snow in CO, they all let me know they’re making a pot of gulyas to keep warm.

By: Rick

Rick — Sat, 05 Dec 2009 02:22:18 +0000

Ohh… can’t wait to make some! Thanks HG!

By: Bibi

Bibi — Wed, 02 Dec 2009 13:23:30 +0000

This question has intrigued me, as well. It seems that the area that is now Hungary has been under various rules, thus, their influences. The Romans, Huns, Goths and Slavs have all held sway in the area. The Magyars took power in the late 9th century. Then came the Turks who dominated between the early 1500′s to the late 1600′s. They were the ones who introduced paprika to the area after they were done with the Balkans. The Magyars welcomed paprika when the price of black pepper became too dear. The Turks also introduced filo dough, stuffed peppers, eggplant and coffee to Magyar kitchens.

By: The Hungarian Girl

The Hungarian Girl — Sat, 17 Oct 2009 12:53:23 +0000

Hi Steve,

I’m glad you like the site!

As for using Univer goulash paste, it’s really simple. Just add it to your favorite goulash recipe. It’s meant as a flavor enhancer.

I would still add the caraway seeds, paprika, and garlic as they are the main ingredients to any goulash recipe. However, just like salt this paste should be used according to taste. Although, some people chose to substitute the paste with the rest of their ingredients. It’s up to you and your taste buds.

You can add the paste with the rest of the ingredients or even afterwards when the goulash has been simmering for a while.

Hope this helps. Good luck and enjoy your goulash!

By: Steve E

Steve E — Fri, 16 Oct 2009 20:26:48 +0000

Great site! Just found it. Also just found a jar of Univer Goulash Paste at Jungle Jim’s in Fairfield, OH. My question is: If I use the paste, what do I leave out? It looks like I would replace garlic, paprika and may caraway seeds?? Can’t wait to try it out. Or if you have a good recipe with the paste, even better.

Thanks!!