Hungarian Cuisine

tips

Seasoning meat for Goulash

After you have diced your meat for the goulash place it in a plastic bag and add flour and salt and pepper. Twist the top of the bag to seal and give it a good shake. This will ensure that all the meat is evenly coated in the seasoned mixture before you brown it.

Toasting spices

Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.

Different paprikas

When using paprika make sure you are using the right variety for the dish you are cooking. The Spanish smoked paprika is ideal for paella, while the Hungarian sweet paprika is quite different in flavour and is ideal for their goulash.

Seasoning meat for goulash

Fatty casseroles

If you find that your goulash is too fatty either let it rest on the stove for a few minutes and then skim off the fat. If you have a little extra time place the goulash in the fridge and allow the fat to solidify on top of the dish. Remove fat before reheating.