UK stockists of the finest Pure Hungarian Paprika
Hugh Fernley Whittingstall recommends Paprika Ladys' Paprika products:-
"The Paprika Lady's paprika is the real deal - fresh, zesty and full of flavour!"
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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
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.