I could have added the subtitle: For information and behavior.
I cook goulash since I can remember, using various pieces of meat from a bull to an old disused horse. It has been cooked from such a piece even a dog would grimace. Therefore, the goulash is goulash. If you don’t like it, you can make rump or neck steak. Again it is not a recipe. Probably there are more recipes than suitable pots and cauldrons in the world.
This time is about paprika. I have bought such that I wondered whether it really is just paprika, or maybe they ground some red bricks. Since then, I am not experimenting anymore. I take a brand that I know. And this known Brand has put on the market, in addition to sweet and sharp, even smoked peppers.
Gorgeous color, full of flavor … You open the glass and it smells as it was smoked ham inside. Normally, I add only sweet, spoonful or two smoked, little more than hot paprika.
This time it encouraged me and I replaced a total quantity of sweet with smoked one. It was not bad, but it wasn’t complete. Goulash is slightly bitter. Similarly like burned onions.
I don’t know, was it just an error in the quantity of smoked peppers? Perhaps they have loaded some old pine or larch instead of beech and birch.
After the third or fourth attempt it will be all clear.
Photo? What for? You can’t see bitterness.