...until I find a Hungarian babushka (or nagymama) who will be willing to invite me to
try her delicious (and traditional) goulash, I'm more than happy with the one I make
myself. This time I used minced meat, mushrooms, yellow pepper, tomatoes, carrot, onion, potato, tomato from a tin and chili peppers. If anyone wants the recipe, give me a shout!
The spices + herbs that I used.
The secret lies in the paprika (or in this case, pimenton). Add paprika every single time you add a new ingredient, starting with the oil.
That's enough food for an army. Well, almost. Secret number two: the longer it's simmering, the better the taste!