Hungarian-Style Paprika Meat and Onion Dish Recipe
This collection of Hungarian-style mixed dishes highlights the rich, smoky flavor of paprika combined with tender meat and sautéed onions. These recipes capture the essence of traditional Hungarian cuisine, emphasizing hearty, comforting meals centered around paprika-forward seasoning.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Category: Mixed Dishes
- Method: Stovetop
- Cuisine: Hungarian
Ingredients
Scale
Main Ingredients
- 2 tablespoons paprika (preferably Hungarian sweet paprika)
- 1 lb (450g) meat (typically beef, pork, or chicken), cut into chunks
- 2 large onions, finely chopped
- 2 tablespoons vegetable oil or lard
- 2 cloves garlic, minced (optional)
- Salt and freshly ground black pepper to taste
- 1 cup beef or chicken broth
- 1 bay leaf (optional)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Ingredients: Begin by chopping the onions finely and cutting the meat into bite-sized chunks. Measure out the paprika and have all other ingredients ready.
- Sauté the Onions: Heat the vegetable oil or lard in a large skillet or heavy-bottomed pot over medium heat. Add the onions and cook slowly until they become translucent and slightly golden, about 8-10 minutes. This slow cooking enhances the flavor base of the dish.
- Add Garlic and Paprika: Stir in the minced garlic if using, and then remove the pan from heat to add the paprika. This prevents the paprika from burning and becoming bitter. Mix well to coat the onions.
- Brown the Meat: Return the pan to medium heat and add the meat chunks. Sear the meat until it’s browned on all sides, which helps build flavor.
- Simmer the Dish: Pour in the broth and add the bay leaf if using. Season with salt and pepper. Bring the mixture to a gentle simmer, cover, and cook on low heat for approximately 1 to 1.5 hours, or until the meat is tender.
- Finish and Serve: Remove the bay leaf, adjust seasoning if necessary, and garnish with fresh parsley. Serve hot, traditionally with rustic bread or over egg noodles or potatoes.
Notes
- Use Hungarian sweet paprika for an authentic and sweet smoky flavor; avoid smoked paprika as it changes the traditional taste.
- Cooking the onions slowly before adding paprika is essential to prevent a bitter taste.
- Meats like beef chuck, pork shoulder, or chicken thighs work well for tender results.
- Adjust the amount of paprika to taste; some recipes may use a combination of sweet and hot paprika for added spice.
- This dish pairs excellently with mashed potatoes, nokedli (Hungarian dumplings), or crusty bread.
Keywords: Hungarian paprika dishes, traditional Hungarian cooking, paprika meat stew, stovetop Hungarian recipe
