My goulash is a bit...tasteless

[MrsMuddle]

I made goulash earlier on for dinner tonight, using a recipe I found on the net. I fried the beef and onions, and added beef stock, tomato puree, tons of paprika, salt and pepper. It's been simmering for hours, but it's just not that tasty. Can you usually taste paprika? Should it be a bit spicy? Do you think I should add more or add chilli powder or add some smoked paprika (which is tasty, but a bit too "smokey" for goulash, I think.) A quick reply would be appreciated, so I can salvage dinner before my family arrives. THanks

Definitely add a good bit of smoked paprika and a little bit of chilli powder. Paprika loses it's very mild flavour quite quickly so it often ends up as red dust in the back of your cupboard.

Put some garlic and pepper in it. It might not be classic goulash, but I bet it would be nice.

Thanks, ladies. Yes, I fear my paprika has turned to red dust, Carmenere. Colditz, I will go and add garlic and pepper now and also some smoked paprika. It'll be a nice tasty beef stew, if not exactly classic goulash. thanks.

garlic? worcestershire sauce

weird one but you could stir in a soup mix (powdered) like oxtail soup and it can make it work ..

My goulash recipe also has chunks of potatoe and red pepper in it. Add stir through a pot of soured cream at the end. Great with garlic foccacia or ciabatte too!

OMG Twig,I can't believe you said that!
Make something else,and chill/freeze your goulash.
I guarantee its flavour will improve.

I know .. isn't it a disgusting thought

unfortunately that's how DH's mammy makes Irish Stew .. so if I want to make him happy to his little Irish socks I have to stir in a packet of powdered crap at the end of stew making

I have yet to convince him that a little bit of pink on roast lamb / beef is a GOOD thing

Goulash is tricky. I've only made it once before and DP still refers to it as Hungarian Whiplash.

lol
Last time I was in Turkey,some arse of a Brit was crowing to me about how he had introduced his Turkish wife (and boy can those Turks cook) to gravy granules.

Dh was nudging me under the table and silently imploring me to say nowt.

I added smoked paprika, a bit of chilli, lots of tomato puree and put some red peppers in to cook for the last 30 mins or so. It tasted really nice in the end, but not really like goulash. Anyway, it must have been OK. I made loads and it all got eaten. Thanks for your help, everyone.

I always add a tin of tomatoes and a red pepper.

Too late I know, but next time use onion and garlic - and a pinch of dried cumin and mild chili powder if it seems too bland.

Good luck for next time!