Hungarian Goulash Seasoning

Sweet-peppery, earthy and savory, with a caraway note and mild heat.

A generous amount of sweet paprika is the heart of goulash, and it tastes best when stirred into softened onions and fat for a few seconds before the liquid goes in. Paprika turns bitter if it scorches, so keep the heat moderate at that step. Caraway and marjoram give the blend its Central European character.

Beef goulash, chicken paprikash, pork stew, American-style goulash with macaroni, cabbage rolls, potatoes, mushrooms and lentil stew.

2 tablespoons per pound of meat or vegetables.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Serves 6. Pat dry 2 pounds beef chuck in 1 1/2-inch cubes. Brown in batches in 2 tablespoons oil in a Dutch oven over medium-high heat, 5 to 6 minutes each; set aside. Lower the heat to medium, add 2 sliced onions and cook 8 minutes until golden. Off the heat, stir in 1/4 cup Hungarian Goulash Seasoning and 2 tablespoons tomato paste for 30 seconds so the paprika blooms without scorching.

Add 3 cups beef broth and the beef, scraping up the browned bits. Cover and simmer on low 1 1/2 hours. Add 1 pound diced potatoes and simmer uncovered 30 minutes more, until the beef and potatoes are fork-tender; the beef will be well above the safe 145°F. Taste before adding salt; the blend is seasoned. Serve with sour cream and egg noodles or bread.

Ingredient overview: Sweet paprika, onion powder, garlic powder, salt, ground caraway, dried marjoram, tomato powder, ground black pepper, cayenne pepper, dried red bell pepper, ground bay leaf.

Check the physical package for the complete current ingredient and allergen statement, including subingredients of compound powders. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch
• 8 oz Fresh-Sealed Pouch
• 1 lb Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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