Secret recipes of Hungarian Goulash soup

You are searching to know the secret recipes for a traditional delicious goulash? To make the top quality traditional dish, some exclusive Hungarian chefs share secret things you need to make the soup.
Secret One: Meat
They use beef cheek. It's one of the tenderest cuts of beef as it's this muscle that the cow uses the most. So that's why it's much softer.
In the middle of the meat you can find the fibrous part. It is full of collagen, so that it gives the soup a nice consistency.
The cook cuts really nice squares and then cooks them with the onion base. It took half an hour to sweat the onion beautifully. This is a very important step.
Secret Two: Goulash vs Pörkölt
When international tourists order a goulash at a restaurant in Hungary, they would probably get a soup, a goulash soup, which is more liquid. In Hungarian cuisine, the stew is called Pörkölt.
The original classic goulash would be a dish cooked in the eastern region of Hungary, cooked on open fire in a big kettle. It's also a more liquid stew, basically. Goulash actually used to mean the person who was taking care of the cattle. The goulash actually meant meat cooked by that person.
Secret Three: Paprika
It's obviously the signature spice of Hungarian cooking. But it came into Hungarian cuisine relatively recently.
First people liked to use it for decoration. When it made its way into the mainstream everyone started to grow and cultivate peppers.
Growing paprika is very hard work because everything is handmade. The farmers can’t use the machine for the harvesting because the machine cut everything,
the leaves and the green peppers and they can pick just the perfect paprika by hand.
After the harvesting, the peppers are put in the sack and they have to ripe here
for six weeks and the paprika will be sweeter.
There's a huge difference between the different qualities of paprika. It should be powdery or more coarse, as well as it should be very intense, fruity, and clean.
The secret is when you add the paprika, you have to take the pan off the heat and put the paprika on the onions separately because it gets very bitter and it burns very easily.
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