Goulash

Yes. Brown the beef and cook the onions, garlic, and paprika on the stovetop first, then transfer to a slow cooker with the broth, tomato paste, bay leaf, caraway, salt, and pepper. Add vegetables after 4 hours on low. Total cooking time is 6–7 hours on low. Finish with vinegar before serving.

Regular sweet paprika from your supermarket is your best alternative, though the flavor will be slightly less complex. Avoid smoked paprika or hot paprika, which will change the dish's character. Do not use paprika-forward spice blends.

Skipping the paprika-blooming step or cooking the paprika too quickly over high heat, which makes it bitter. Toast the paprika gently in oil or broth for a full minute to develop its authentic flavor and rich color.

Yes, absolutely. Goulash freezes beautifully for up to 3 months. Cool it completely, then transfer to freezer containers or bags. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat.

Wide egg noodles or spaetzle are traditional German-Hungarian companions. Serve with a dollop of sour cream stirred into each bowl and crusty bread on the side for soaking up broth.

Refrigerate cooled goulash in an airtight container for up to 4 days. Reheat over medium-low heat on the stovetop, stirring occasionally, until warmed through. Add a splash of beef broth if the stew is too thick.