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!"
(all articles are in PDF format)
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
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.