I am going to leave this goulash to cool on the hob (stovetop) overnight and put it in the fridge when I wake up tomorrow morning and you can't do anything to stop me and I promise I won't get food poisoning.
p.s. if anyone wants to know the most important thing about goulash it's that you dissolve the paprika in the fat before you add the stock or broth because otherwise you won't get the lovely rich red oil slick on top.
p.s. if anyone wants to know the most important thing about goulash it's that you dissolve the paprika in the fat before you add the stock or broth because otherwise you won't get the lovely rich red oil slick on top.