Beef goulash in a pan, Milan, lombardy, Italy, Europe.  (Photo by: Eddy Buttarelli/REDA&CO/Universal Images Group via Getty Images)
Food - Drink
The Ingredient Hungarian Goulash Always Uses
In its earliest form, Hungarian goulash was made by 9th-century shepherds who simmered meats, vegetables, and other ingredients they had on hand with water to create a simple meal. However, one ingredient that is absolutely essential to modern-day Hungarian goulash wasn't introduced until a few centuries later.
In the 15th century, goulash was changed forever with the addition of paprika. When the Ottoman Turks invaded Hungary, they introduced paprika to the country's people, who quickly embraced the spice; today, only true Hungarian paprika, with an intense red pepper flavor after naturally drying in the sun, is acceptable to use.
A Spicy Perspective's recipe for Rustic Hungarian Goulash calls for ¼ cup of Hungarian paprika, along with caraway, black pepper, and bay leaves. While traditional goulash is not served over pasta, as Americanized versions are, you can toss the sauce with noodles, spaetzle, or vermicelli, or serve the pasta as a side.