Goulash Help Needed!
I'm making Goulash tonight, mainly following the recipe posted by petradish in this thread:
My question is that I don't have hot paprika or a hungarian wax pepper to add at the end. I do have a serrano chili, red chili flakes and cayenne pepper. Should I just leave the dish without the additional hot pepper, or should I add a substitute, and if so, which one?
Thanks for any help you can offer!
I guess it's a matter of personal preference...petradish's recipe looks pretty good to me, although but no Hungarian Gulyas I've ever eaten has had any hot peppers in it all, only the sweet Noble Rose Hungarian paprika.
Either way, hot peppers or not, good Hungarian Gulyas is probably one of the best and most satisfying soups in the world. Too bad that what is usually served in restaurants under the name usually bears no resemblance to the real McCoy.
How hot do you want it? Unless you are a connoisseur of hot chiles, anything you like would work, even a few drops of some hot sauce. The key flavors in this dish are the onions and sweet paprika.
Come to think of it, if you are a chile head, you'll have your own preferences for adding a final touch of heat to a dish like this.