Hungarian veal goulash requires an authentic, dependable recipe, good veal chunks with a reasonable amount of sinew that gives stickiness and thickens the sauce, and finally - the hardest thing to get in Hong Kong - real Hungarian paprika, which is made from dried red capsicums. Then you need to decide whether you want to eat this delicious stew with noodles, dumplings or rice. The best wine with the dish needs to respect the subtlety of the paprika, which is added towards the end of the cooking process. The richness of the wine should be proportionate to the richness and thickness of the sauce.
Casa Lapostolle Clos Apalta Carmenere 2005, Chile