Serve up a bowl of comfort, Hungarian-style.
Sear your meat before cutting it into cubes.
, that other Hungarian classic, I knew that the quality of the paprika would be of utmost importance to a dish like this, where there are really no other major flavoring elements. Many recipes I've found for goulash call for a meager few tablespoons of paprika. Tasting the dish when it's made with your typical supermarket-grade paprika makes me understand why: It's not a flavor you want a lot of.
Now back to that beef. Once it's rested a bit, I cut it into cubes for the stew. Meat for goulash is typically cut quite small—as small as half-inch cubes—but I prefer to use larger chunks, as I find it easier to manage their texture as they cook. I toss the cubed beef with a little bit of flour, then into the Dutch oven it goes, along with any accumulated juices.
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