Hungarian paprika is darker in color and richer in flavor than the domestic variety. It s a difference evident the moment you walk into the restaurant and its fragrance pervades nearly every dish. Just how much is enough varies from cook to cook, but at Goulash Charda, perhaps out of concern for newcomers to the cooking, the amount is modest. The list of entrees is a lengthy variation on a few themes. Several schnitzels are among the best selections, thanks to an amazingly delicate touch by the chef that produces thinly pounded veal scallops with a light breading.
Desserts are predictably rich but delicious.
They re made in the restaurant s surprisingly large kitchen that also fills the pastry cases at a deli counter that does a bustling takeout business. Goulash Charda marks a welcome addition to South Florida s ethnic variety, and is even more welcome with this level of quality and friendliness. It is rather nondescript from the outside, so it s easy to miss, but hard to forget once you ve tried it.