Nothing beats the comforting flavors of Hungarian Goulash on a chilly evening. With tender beef, veggies, and sweet paprika, ...

American goulash has remained a Midwestern favorite since becoming a go-to recipe amid the Great Depression and the Dust Bowl ...

Chalk it up to goulash. A bowl full of my grandmother’s simple goodness ignited a passion for spice that never wanes. She peppered chicken or beef with the freshest Hungarian paprika possible.

Dry beef chunks with paper towels and then season ... Stir in garlic and cook until fragrant, about 30 seconds. Add paprika and flour and stir to coat the onions, about 1-2 minutes.

It's fitting, in a way, because goulash originated with herdsmen who made a stew of dried beef, onions, paprika and whatever else they had on hand. There was no single right way to make it.

Lidey Heuck’s new recipe for goulash is a great use of old spices (hear us out). By Sam Sifton Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Good morning.