Whipped Goulash with smoked paprika

Method

1. Start by prepping your yellow onion, garlic, vegetable stock so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the goulash and let it whipped, undisturbed, so it takes on real color before you stir.
4. Fold in the fish sauce and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with toasted nuts right before serving.
6. Plate it up while hot and pass extra at the table.