Spicy Hungarian goulash from The Chili Cookbook: A History of the One-Pot Classic, with Cook-Off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian (page 51) by Robb Walsh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on June 16, 2025

    He clearly recommends against using smoked paprika for goulash and since my only hot paprika is smoked Spanish, I used a mix of sweet Hungarian + my own paprika made from dried, home grown peppers. For the fresh peppers I used sweet red + diced Fresno & hot banana peppers. We sometimes find paprika heavy dishes a bit... harsh? so I stirred in some brine from candied jalapenos (a lovely source for sweet + heat) and this time we replaced the dollops of sour cream with heavy cream swirled into the pot. Served over chive & butter dressed egg noodles, this was a great little 1 bowl dinner.

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