Paprikash is a traditional Hungarian dish that is beloved across the country. It is a stew typically made with meat, onions, carrots, bell peppers, tomatoes, paprika and other spices. While paprikash has many variations, it is always characterized by its rich, deep red color from the generous amounts of paprika used.
In Hungarian, paprikash simply translates to “paprika stew.” The word comes from the Hungarian word for bell pepper, “paprika,” combined with the word for stew, “pörkölt.” So the name paprikash tells us that this is a paprika-based stew.
Beyond just the name, paprika is integral to the flavor, color and identity of paprikash. The spicy, smoky red powder adds a distinct taste that represents Hungarian cuisine. No paprikash is complete without it.
The History and Origins of Paprikash
The roots of paprikash extend deep into Hungarian history and tradition. Paprika itself was brought to Hungary from Central America in the 16th and 17th centuries. The country’s climate proved excellent for growing the peppers. Soon paprika became a cornerstone of Hungarian cooking.
By the 1800s, stews prepared with paprika were common. These stews were ancestors of modern paprikash. They developed as a tasty way to transform less desirable meat cuts into delicious dishes.
Paprikash as we know it today emerged in the early 20th century. Recipes appeared in Hungarian cookbooks that closely resemble modern preparation methods. The classic recipe was perfected as a hearty, comforting, stick-to-your-ribs meal.
So while similar paprika-based stews existed long before, the canonical version of paprikash arose only relatively recently. But it quickly became a staple meal across Hungary. Today it remains one of the country’s national dishes.
Ingredients in Paprikash
The ingredients in paprikash create a balanced, flavorful stew. Here are some of the key components:
Meat
Most versions use beef, often chuck, round or rump cuts. Pork, lamb, chicken or veal may also be used. The meat is cut into bitesize chunks and braised until tender.
Onion
Onions are cooked until caramelized to add depth of flavor and sweetness. Yellow onions are most common, but white, red or even shallots could also work.
Paprika
Sweet paprika adds the signature red hue and flavor. Hot paprika can also be used for extra spiciness. The paprika is added generously, often multiple tablespoons for a single recipe.
Bell Pepper
Red, green or yellow bell peppers add color and a touch of freshness. They are often cut into strips.
Tomato
Tomato paste or crushed tomatoes help create the rich, thick stew base.
Other Vegetables
Carrots, potatoes, cabbage and tomatoes add substance and flavor.
Spices and Herbs
In addition to paprika, cooks might use caraway, marjoram, bay leaves, cloves, garlic, black pepper and other spices for extra flavor.
Liquid
Stock, wine or tomato juices build the stewing liquid. Water or milk are sometimes also used.
Preparation Methods for Paprikash
While recipes can vary, there are some core preparation steps traditional to paprikash:
Browning the Meat
The meat is browned in batches for color and flavor. Onions may also be caramelized at this stage.
Simmering
The meat and onions are returned to the pot along with vegetables and paprika. Enough liquid is added just to cover. The stew simmers until the meat is very tender.
Adjusting Seasoning
More paprika and other seasonings are adjusted to taste near the end of cooking. Fresh herbs may also be stirred in.
Finishing Touches
A final dollop of sour cream just before serving adds cool richness. Dumplings or egg noodles are classic accompaniments.
Following traditional techniques results in the best from-scratch version. But shortcuts like using canned tomatoes or pre-made stew seasoning can streamline preparation.
Different Types of Paprikash
While beef and onions are the standard, paprikash can be made with all sorts of ingredients. Here are some of the most common variations:
Chicken Paprikash
Made with chicken instead of beef. Tender chunks of chicken thigh work best.
Pork Paprikash
Uses pork shoulder or other cuts. Often includes sausage as well.
Veal Paprikash
Substitutes veal for a more delicate texture.
Fish Paprikash
Made from fish like catfish or carp. May use fish stock instead of meat broth.
Mushroom Paprikash
Replaces the meat with mushrooms for a vegetarian version. Includes lots of paprika for flavor.
Game Paprikash
Uses venison, boar, rabbit or other wild game commonly hunted in Hungary.
Vegetable Paprikash
Loads the stew up with carrots, bell peppers, tomatoes, cabbage and other vegetables.
Goulash
Goulash is closely related to paprikash but uses larger chunks of meat and more vegetables.
There are also regional variations on paprikash across different areas of Hungary. So while the name always means paprika stew, the exact ingredients vary widely.
Common Side Dishes and Accompaniments for Paprikash
Hungarians traditionally serve paprikash with carbohydrates to soak up the rich sauce. Popular choices include:
Nokedli
These Hungarian egg dumplings are small, thick noodles. They are often homemade fresh for serving with paprikash.
Galuska
Galuska are pillowy Hungarian dumplings made from flour, eggs, water and salt. They can be boiled then mixed into the stew.
Csipetke
Csipetke are tiny Hungarian pinched noodles. They are light and airy when cooked.
Rice
White rice, like jasmine or basmati, soaks up the paprikash juices well.
Potatoes
Mashed, fried or boiled potatoes complement the stew’s richness.
Spaetzle
While not Hungarian, spaetzle’s soft egg noodles pair nicely with paprikash.
Bread
Bread rolls or savory fried bread like langos can be served on the side.
These starchy sides all work well to balance the strong flavors of the stew. A crisp green salad often accompanies to lighten the meal.
How to Serve Paprikash
Paprikash can be served in many ways, but a few key guidelines will ensure the best presentation:
Main Course Portion
Ladle paprikash over starches or noodles as a hearty main course. About 1 cup of stew with 1⁄2 cup side is a good serving size.
On Plates
Serve individual portions over the starch/noodles on dinner plates, family style.
With Sour Cream
Top each portion with a dollop of sour cream just before eating. The cool tang contrasts the spicy paprika.
With Fresh Herbs
Chopped parsley, dill or cilantro over the top adds freshness.
With Side Salad
A light salad of lettuce, cucumber and tomato goes nicely on the side.
Keep Stew and Sides Separate
For the best texture, keep the soft stew separate from al dente dumplings rather than combining.
Garnishes
Paprika, chopped onion or bell pepper sprinkled on top makes for an appetizing presentation.
Served straight from the pot at the center of the table, paprikash makes for a convivial, comforting family meal.
Paprikash Nutrition Facts
Paprikash is a hearty, filling dish. A one cup serving of traditional Hungarian paprikash provides:
| Calories: | 230 |
| Fat: | 8 g |
| Carbs: | 17 g |
| Protein: | 17 g |
| Vitamin A: | 45% DV |
| Vitamin C: | 45% DV |
| Iron: | 15% DV |
| Potassium: | 25% DV |
The vegetables, meat and spices in paprikash provide vitamins A and C. The meat contributes iron and protein. And the potato or noodle side dishes add even more carbs, protein and nutrients.
Paprikash made with lean beef or pork is relatively low in fat and calories for such a filling meal. It can be part of a healthy diet in moderation. Those looking to reduce calories could use chicken or mushrooms instead of red meat.
Paprikash vs Goulash
Paprikash is often confused with goulash, another iconic Hungarian dish. While they share similarities, there are some key differences:
Meat
| Paprikash | Smaller pieces, usually beef |
| Goulash | Larger chunks, more variety of meats |
Vegetables
| Paprikash | Onion, bell pepper, minimal |
| Goulash | Onion plus variety like carrots, cabbage, tomato |
Seasoning
| Paprikash | Focus on paprika |
| Goulash | More spices like caraway, marjoram, etc. |
Liquid
| Paprikash | Small amount to stew meat |
| Goulash | More added liquid to braise meat |
So in summary, paprikash uses smaller meat pieces, less vegetables and focuses on paprika for flavor in a thicker stew. Goulash has heartier chunks of meat, more veggies and seasoning in a brothier braise.
Serving Suggestions for Paprikash
Beyond the traditional Hungarian side dishes, paprikash can be served in creative ways:
Stuffed Peppers or Cabbage
Use as a flavorful filling for stuffed bell peppers or cabbage rolls.
Over Spiralized Vegetables
Serve over spiralized zucchini or carrots instead of noodles.
Topping for Burgers
Ladle over hamburgers in place of ketchup for a Hungarian twist.
Filling for Crepes or Blintzes
Spoon into crepes or blintzes along with cheese for an appetizer.
Paprikash Pizza
Use as the sauce on a pizza and top with cheese and pickled peppers.
Paprikash Poutine
Pour over fries and cheese curds for Hungarian poutine.
Breakfast Paprikash
Serve with eggs any style for an unconventional breakfast.
With its deep, rich flavor, paprikash makes a tasty topping, sauce or filling for all kinds of dishes beyond the expected Hungarian classics.
Tips for Cooking Perfect Paprikash
Follow these tips to prepare authentic, delicious paprikash at home:
Use Quality Paprika
Splurge on good Hungarian sweet paprika for the best flavor.
Brown the Meat Well
Take time to evenly brown the meat for color and caramelized flavor.
Simmer Slowly
Cook at a low simmer to properly tenderize the meat without overcooking.
Skim the Fat
Use a spoon to skim off excess fat from the top while simmering.
Adjust Spices Near the End
Add more paprika, salt and pepper to taste at the very end.
Mix in Sour Cream
Stir in a dollop of sour cream just before serving.
Use Plenty of Onions
Caramelized onions add essential sweetness and depth.
Serve with Starches
Offer plenty of noodles, rice or dumplings to soak up the juices.
Follow these tips and you’ll be enjoying authentic Hungarian paprikash in no time!
Where to Find the Best Paprikash in Hungary
Being Hungary’s national dish, delicious paprikash can be found across the country. Here are some top spots to sample the definitive versions:
Budapest
As the capital and largest city, Budapest offers plenty of restaurants serving excellent paprikash. Some local favorites include Borkonyha, Taban Terasz, and Kacsa Csarda.
Eger
This charming town in Northern Hungary is famed for its paprikash. Top restaurants include Imola Udvarhaz Eteryem and Szantofer Vendéglő.
Szeged
Szeged is known as Hungary’s “paprika capital” for producing so much of the spice. Its paprikash showcases the city’s famed paprika like at Joanbulla Etterem.
Debrecen
Paprikash from Hungary’s second largest city often has spicy undertones. Great versions can be enjoyed at places like Aranybika and Csokonai.
Lake Balaton
Seaside restaurants around Hungary’s largest lake serve delicious fish paprikash, like those in Keszthely and Tihany.
Countryside Villages
Remote villages serve the most traditional, homemade-style paprikash, best enjoyed at small family restaurants.
So while you can find excellent paprikash everywhere in Hungary, these are some particularly renowned regions where every restaurant likely has its own take on the classic dish.
Key Takeaways on Paprikash in Hungarian Cuisine
Here are the main things to keep in mind about paprikash:
– Paprikash is the Hungarian word for “paprika stew”, referring to stews made with large amounts of paprika.
– It originated as a way to transform inexpensive meat cuts into flavorful dishes, emerging as an iconic Hungarian meal in the early 20th century.
– Recipes typically consist of meat, onions, peppers, tomatoes, paprika and other vegetables simmered into a rich stew.
– Variations include different meats, more vegetables, or even meatless versions.
– Paprikash differs from goulash in cut of meat, amount of vegetables and prominence of paprika flavor.
– It is traditionally served with egg noodles, dumplings or rice to soak up the flavorful sauce.
– Good paprikash relies on quality Hungarian paprika for its distinctive taste.
– The dish can be found everywhere in Hungary, but regions like Eger, Szeged, Debrecen and Lake Balaton are especially renowned.
With its comforting flavors and connection to Hungarian culture, a steaming bowl of paprikash is a heartwarming taste of Hungary.
