No vampires were consulted in the making of this Pittsburgh favorite, but we did get some tips from a goulash master.
WHY THIS RECIPE WORKS
This hearty, brick-colored stew—a close cousin to Hungarian goulash—opts for rich, marbled pork shoulder, rather than beef, as its base. Earthy paprika lent its trademark color and intensity. Browning the chunks of pork in batches developed...