Goulash (Gulyas)

This is a simple, delicious beef goulash with very basic ingredients that I made to serve with semolina spatzle.

Though there are few ingredients, the flavour is very rich and complex due, in part, to the browning of the onions and the addition of wine vinegar with the paprika. The recipe calls for a "gremolata” of sorts, made of lemon rind and ground caraway seeds, to be sprinkled on the finished dish. Though I really liked the added freshness of the rind, I found the caraway a little too pungent; I would prefer to add the seeds to the goulash at the start, to cook slowly with the other ingredients.

The recipe has very bare bones instructions: don’t expect much information about cooking vessel, heat settings, cooking times (the meat was done in 90 minutes of simmering) or # servings. It's lost a star for this reason.