Years ago, I was traveling to Vienna on a freezing day and stopped into a restaurant on the outskirts of town. I ordered the goulash and was astounded with its flavor profile and cozy comfort as the wind was howling outdoors. What made it unusual to my American palate was the combination of bittersweet caraway seeds, sweet Hungarian paprika and rich diced tomatoes. The meat was beyond tender, and the dish was capped with a dollop of sour cream. I will never forget that day or the taste memory.
Recently, this recipe popped into my mind when trying to come up with a warm, one-dish meal. I’ve changed it up a bit, browning the meat in the oven to cut-down on cooking in batches. I use this method for any stew I make now. It still adds the meaty caramelization using a quicker method. Make sure to select Hungarian paprika (rather than American paprika) for its sweet flavor; it makes a difference.
