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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

  • 1 tsp. caraway seed

  • 2 red peppers

  • 3 cloves crushed garlic

  • 2 tsp. marjoram

  • 1.5kg shin beef

  • 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)

  • Salt, black pepper

  • 100ml red wine

  • ½ lit beef stock

  • ½ lit boiling water

  • 2 tbsp. corn flower diluted with a little cold water

Hungarian Beef Goulash

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

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

  • Then bring to higher heat, take a lid off and stir until onions starts brown.

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

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

  • Season to taste with salt and pepper.

  • Add the red wine and beef stock. Bring to boil, add boiling water, cover, reduce heat to very low and cook 1 ½ hours or until is almost fork tender.

  • When meat is tender thicken with the corn flower.

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

  • Serve with freshly baked crusty bread.