For those of you who weren’t regulars on my old blog, Slow Cooked In Blighty, you need to know it has to be very, very good if I’m recommending a stew.
It turns out there’s a reason that this one is a classic. Goulash has somewhat fallen out of fashion over the last few years as we’ve discovered food from further afield but it’s definitely overdue a revisit, especially on a rainy spring day.
I thought I knew what I was getting with goulash but this was better than any I’d had before. I adapted it from a special on Hungarian food in the Waitrose food magazine which, I suspect, speaks for its authenticity. The flavour profile was sophisticated, complex and intriguing and there was none of the wateriness I associated with goulash. I’d never had caraway in a meat dish before and it added definite panache to the taste although I was only able to identify it because I knew it was there. The paprika was warm rather than fiery and the only thing which would have improved this dish was if I’d remembered to buy more spuds.