I tried out Chef Michael Smith's recipe for Hungarian Goulash this past weekend. It turned out incredibly bitter. I had to add 2 quarts of beef stock, a can of tomato paste and a few tbsp. of sugar in order to get rid of the bitterness. I'm wondering if the variety of paprika I used was the culprit?
The recipe called for 1/2 cup sweet paprika. After going to 3 different grocery stores, all of the paprika I found was just labelled simply 'paprika'.
Do you think the paprika was to blame or is the recipe as written missing water or stock to make it less concentrated?
Here is the recipe and the link: http://www.foodnetwork.ca/recipes/Cocktails/Alcohol/Beef/recipe.html?dishid=12880
Goulash 1 tablespoon vegetable oil 4 large onions, sliced 1 head garlic cloves, halved 2 red bell peppers, seeded and diced 1/2 cup sweet paprika 1 teaspoon caraway seeds 1 3-pound chuck roast, trimmed and cut in 1-inch cubes 4 carrots, chopped 3 cups Hungarian red wine or other red wine 3 bay leaves 1 teaspoon salt 2 tablespoons red wine vinegar
1. Preheat your oven to 325ºF and turn on your convection fan if you have one. 2. For the goulash heat the vegetable oil in a large Dutch oven over medium heat. Reduce the heat to medium-low, add the onions, garlic and peppers and slowly cook without browning, about 10 minutes. Sprinkle in the paprika and caraway seeds and continue cooking at very low heat for a minute or two. Toss in the beef, carrots, red wine, bay leaves and salt. Continue cooking just to bring the works to a simmer, then transfer to the oven. Cover and bake until the beef is tender, about 3 hours. Stir in the vinegar.