Do you have a good recipe that uses paprika?

[4speedy]

MIL just came back from a cruise on the Danube. She brought me some Hungarian paprika in a really pretty porcelain box. I need a good recipe to try it out on. I can Google "chicken paprika" or paprikash but I was hoping for a recipe that's been tested.

[sonrisa]

I never showcase it, but i incorporate it in a number of things like tacos and chili.

[mrsukyankee]

I use it in all beef & lamb casserole dishes. I love paprika!

[jlt19]

I used smoked paprika in a pork tenderloin rub and it's delicious.

[cville]

I use it in egg salad.

[winecat]

This is fantastic soup. It looks like they gave their industrial size measurements though:
www.foodnetwork.com/recipes/hungarian-mushroom-soup-recipe.html

[isabel]

I can send you a recipe for Hungarian Goulash from DH's polish family. It's pretty legit. I won't be able to get it until later tonight.

They made it once with real paprika they brought back from a trip and DH said it was the best goulash he's ever had.

[Deleted]

I'm obsessed with this chicken:

www.gimmesomeoven.com/baked-chicken-breast/

I cut the salt in half in the rub since the brining leaves it salty enough.

[isabel]

I also have a paprikash recipe that's delicious if you're set on chicken.

[Mrs. ChanandlerBong]

2 medium heads of cabbage, chopped or shredded.
1 tbls Crisco
1/4 lb butter
Paprika to taste
1/2 lb wide egg noodles
1-2 tsp garlic salt

Soak cabbage for 15 min, drain. Melt butter and Crisco in a 6qt pot. Add cabbage, 1/3 at a time to coat. Add garlic salt and paprika. Cook unitl cabbage is limp.

Cook noodles per package directions., drain. Add to cabbage mixture.

[Jalapeñomel]

Deviled eggs

[MixedBerryJam]

This is not my exact recipe, but it's very close. I think the only difference is I use about double the paprika - sweet, not hot or smoked. Although some smoked might be nice in this dish. I have also made it with chicken breasts.

www.food.com/recipe/pork-paprikash-61227

[4speedy]

Nov 28, 2015 12:45:08 GMT -5 isabel said:

I can send you a recipe for Hungarian Goulash from DH's polish family. It's pretty legit. I won't be able to get it until later tonight.

They made it once with real paprika they brought back from a trip and DH said it was the best goulash he's ever had.

If you could get the recipe without putting anyone out too much, that would be great!

[celeste]

I love this roasted chicken recipe. The smoked paprika is really important. I just use whatever other paprika I have on hand instead of the Spanish stuff - I bet your Hungarian paprika would be great.

www.lottieanddoof.com/2012/12/pimenton-roasted-chicken-and-potatoes/

[Deleted]

Hungarian beef stew, if you are interested. I usually can't find true Hungarian paprika (sweeter), but smoked works well too. We are doing this for our xmas meal this year.

[isabel]

Nov 28, 2015 15:26:17 GMT -5 4speedy said:

Nov 28, 2015 12:45:08 GMT -5 isabel said:

I can send you a recipe for Hungarian Goulash from DH's polish family. It's pretty legit. I won't be able to get it until later tonight.

They made it once with real paprika they brought back from a trip and DH said it was the best goulash he's ever had.

If you could get the recipe without putting anyone out too much, that would be great!

I'll post it for you tonight. It's in a cookbook at home, so no trouble. I'm just out of town right now.

[niki]

Probably my favorite recipe ever: www.foodnetwork.com/recipes/food-network-kitchens/chicken-stroganoff-recipe.html

I replaced onion with shallot and reduced broth. Also added some splashes of sherry. Best stroganoff I've ever had!

[mommytutu]

Nov 28, 2015 12:46:26 GMT -5 isabel said:

I also have a paprikash recipe that's delicious if you're set on chicken.

I love chicken paprikash. Can you share please?

[MeMyselfandI]

I've got a really simple one that is delicious. It's smoked sausage (I use turkey), red potatoes, red bell pepper & sweet onions. Dice them up toss with a bit of olive oil (especially if you use turkey sausage) and the paprika and bake at 425 til done, about 45 minutes to an hour.

[isabel]

4speedy mommytutu

Hungarian Goulash
2 lbs. beef stew meat, cut into 1" cubes
1 medium onion, sliced thin
2 cloves garlic, minced
1/4 shortening (or butter and high heat oil)
1 1/2 cups water
3/4 cup ketchup
2 Tbsp. worcestershire sauce
1 Tbsp. packed brown sugar
2 tsp. salt
2 tsp. paprika
1/2 tsp. dry mustard
dash cayenne pepper
1/2 cup cold water
2 Tbsp. cornstarch
Egg noodles

Combine water, ketchup, worcestershire, brown sugar, salt, paprika, mustard, and cayenne. For best flavor, make this sauce one day in advance and refrigerate.
Cook beef, onion, and garlic in shortening until beef is browned. Drain fat. Stir in sauce. Bring to a boil, then reduce heat, cover, and simmer until beef is tender. At least an hour.

When beef is tender, combine 1/2 cup water and cornstarch and stir into a slurry. Stir into the goulash and bring to a boil. Cook until mixture is thickened. Serve over egg noodles.

This dish is definitely better a day or two after making it. I love making it on the weekend and having it for dinner on Tuesday or Wednesday. It ends up being a really quick weeknight meal.

Chicken Paprikash
2 lbs. chicken thighs, cut into 1" cubes
Paprika
1/4 cup butter
1-14.5 oz. can chicken broth
1 Tbsp. paprika
1 lb. frozen pearl onions (I use a medium onion and chop into a large dice)
1/4 cup flour
1/4 cup water
1 cup sour cream
Egg noodles

Season chicken cubes with salt and pepper. Brown chicken in butter. Once browned, remove from the pan and sprinkle liberally with paprika. Add the onions to the pan and cook until softened. Add the chicken and juices back to the pan along with the chicken broth and tablespoon of paprika. Cook on low until chicken is done, about 30-40 minutes, or until chicken is tender. Using a slotted spoon, remove chicken and onions to a bowl. Make a slurry with the flour and water and mix into the broth mixture. Bring to a boil and stir until mixture is thickened. Remove from the heat and stir in the sour cream. Add the chicken, onions, and juices back to the sauce. Stir until well blended. Serve over egg noodles.

[adamantium]

my grandmother is Hungarian so I thought I'd chime in with her 2 common paprika dishes.

Potato soup
Saute onion and bacon with olive oil, season with paprika.
Add chicken broth, cubed potato and bay leaf
When boiled remove half broth and reserve.
Add 1/2 cup sour cream and cream.
Remove bay leaf and blend. Add broth as needed, consistency should be thick.
Add paprika and stir until you have a creamy yellowish orange color. I taste as I go.
Add salt and a bit of pepper.

Lecho
The only difference is I use brats and instead of tomatoes I use a can of tomato juice (8 ounces) and paste to thicken. You want to cook the pepper on low until really soft.

www.norcalfoodies.com/hungarian-lecho-lecso/

[CloudBee]

I usually put it in mashed potatoes and sometimes in corn with salt and pepper.

[4speedy]

Nov 29, 2015 1:57:11 GMT -5 isabel said:

4speedy mommytutu

Hungarian Goulash
2 lbs. beef stew meat, cut into 1" cubes
1 medium onion, sliced thin
2 cloves garlic, minced
1/4 shortening (or butter and high heat oil)
1 1/2 cups water
3/4 cup ketchup
2 Tbsp. worcestershire sauce
1 Tbsp. packed brown sugar
2 tsp. salt
2 tsp. paprika
1/2 tsp. dry mustard
dash cayenne pepper
1/2 cup cold water
2 Tbsp. cornstarch
Egg noodles

Combine water, ketchup, worcestershire, brown sugar, salt, paprika, mustard, and cayenne. For best flavor, make this sauce one day in advance and refrigerate.
Cook beef, onion, and garlic in shortening until beef is browned. Drain fat. Stir in sauce. Bring to a boil, then reduce heat, cover, and simmer until beef is tender. At least an hour.

When beef is tender, combine 1/2 cup water and cornstarch and stir into a slurry. Stir into the goulash and bring to a boil. Cook until mixture is thickened. Serve over egg noodles.

This dish is definitely better a day or two after making it. I love making it on the weekend and having it for dinner on Tuesday or Wednesday. It ends up being a really quick weeknight meal.

Chicken Paprikash
2 lbs. chicken thighs, cut into 1" cubes
Paprika
1/4 cup butter
1-14.5 oz. can chicken broth
1 Tbsp. paprika
1 lb. frozen pearl onions (I use a medium onion and chop into a large dice)
1/4 cup flour
1/4 cup water
1 cup sour cream
Egg noodles

Season chicken cubes with salt and pepper. Brown chicken in butter. Once browned, remove from the pan and sprinkle liberally with paprika. Add the onions to the pan and cook until softened. Add the chicken and juices back to the pan along with the chicken broth and tablespoon of paprika. Cook on low until chicken is done, about 30-40 minutes, or until chicken is tender. Using a slotted spoon, remove chicken and onions to a bowl. Make a slurry with the flour and water and mix into the broth mixture. Bring to a boil and stir until mixture is thickened. Remove from the heat and stir in the sour cream. Add the chicken, onions, and juices back to the sauce. Stir until well blended. Serve over egg noodles.

These look so good, we'll definitely have one of them today.  I'm almost leaning toward the second recipe just so I can say winner winner chicken dinner.  But that stew sounds soooooo good....  Thank you!

[nicanmatt]

I love this recipe! It's quick and so flavorful.
www.budgetbytes.com/2012/03/honey-spice-chicken-thighs/

[Pibs]

Castilian Garlic Soup -- www.myrecipes.com/recipe/sopa-de-ajo-castellana-castilian-garlic-soup

Super easy and SO good, especially if you're able to find serrano ham! If I remember right, we use half chicken broth and half water with a parmesan cheese rind. It gives better depth of flavor that way.