Paprikakrém: shortcut to goulash and not only

don't always mind shortcuts in cooking. The traditional goulash recipe takes up to two hours of boiling down paprika into gravy. You can bypass that by using a ready-made gulyaskrém, paprika paste for goulash.

Hungarians don't expect foreigners to be interested in this product, so you can only get hold of it in Hungary, nor is there any information on the tubes in any language besides Hungarian. However, you only need to know two words: csípős (hot) and félédes (mild). My preference goes for the félédes version for making actual goulash or pörkölt - it does not overwhelm the rest of the stew's flavours. The csípős version is fab as a spicy spread for sandwiches, it has the kind of kick and favour quite unlike anything else spicy. My favourite combination is tomato slices topped with bresaola, fresh basil leaves and paprikakrém.

Now scan the net for cheap ticks to Hungary and off you go! I once flew to Budapest for 48 Euros, return all included. I wish you the same luck!