Hello folks. I have never had a really good goulash recipe. I have never tasted a really good goulash so I have been working with what I presume it should taste like. I have tasted a few WAY different things folks CALLED "goulash"/"goulosh". In most cases I think folks just cleared the fridge and made a "left over stew" and tried to give it a fancy name. I've got nothing against left over stew", it goes on the menu now and then but that isn't goulash. One of the few things I can easily find here in the U.K. is good Spanish and Hungarian paprika. Hot or sweet/smoked or unsmoked. I thought about smoking the meat first and then making the dish, or can I just get by with a good smoked paprika? Beef, pork or a combination? Anyone have a good recipe they wouldn't mind sharing? Thanks so much for any help you might be able to provide. Keep Smokin!