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UK stockists of the finest Pure Hungarian Paprika

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Hugh Fernley Whittingstall recommends Paprika Ladys' Paprika products:-



"The Paprika Lady's paprika is the real deal - fresh, zesty and full of flavour!"

EVENTS TWITTER Hugh And Dari_smllb


(all articles are in PDF format)


  • Oil

  • 5 onions (medium size or 4 big)

  • 1 tsp. sugar

  • 2 tsp. caraway seeds

  • 2 red peppers – chopped

  • 3 cloves of crushed garlic

  • 2 tsp. marjoram

  • 1.5 kg potato

  • 1 tsp. Hungarian sweet (edes) paprika

  • ½ tsp. Hungarian hot (csipos)paprika

  • 1 tsp. Hungarian goulash spice mix sweet (edes)

  • ½ tsp. Hungarian goulash spice mix hot (csipos)

  • ½ lit vegetable stock

  • ½ lit boiling water

  • Salt, black pepper

  • 2 tbsp. corn flower diluted with a little water or stock

Hungarian Vegetarian Goulash

  • Heat the oil in a big pan, add chopped onions and sugar, sauté for 2-3 min.

  • Put the lid on and lower heat to minimum, sweat the onion for at least 10-15min.

  • Increase the heat, remove the lid and stir until onions starts to brown.

  • Add caraway seeds; stir another 1 min, than add chopped peppers, garlic and marjoram.

  • Stir for 2 min, add the potatoes cut into 3cm cubes, stir for another 1 min, add paprika and goulash spice mix, stirring to evenly coat the potatoes.

  • Season to taste with salt and pepper.

  • Add vegetable stock. Bring to boil, add boiling water, cover, reduce heat to very low and cook ½ hour or until potato is tender.

  • When the potatoes are cooked thicken with cornflower.

  • Goulash needs to rest before serving for at least 15 min.

  • Serve with freshly baked crusty bread.


  • freshly baked crusty bread.


To Serve:

veg goulash1 RECIPES