AnnaZ said:AG, I copied that recipe; looks to be tasty. Not really having much interaction with paprika, I have to ask; is it "hot"??? The SU is not into anything with heat. 1/4 cup sounds like LOTS! LOL
Thank you Anna. It is a very tasty recipe and one I can honestly say has been in my family literally forever. I am flattered you think enough of it to copy it.
It was brought to America along with their stuffed pepper recipe and some other goodies I dig out every now and then. Whenever I make it, I use this recipe EXACTLY. I am happy to pass it along to you and all the others, so that it can continue being enjoyed and shared.
As for paprika it is not 'hot'.
When a recipe calls for paprika they are typically referring to 'sweet' paprika unless it specifies the hot one. Sweet paprika is made from dried, sweet, red peppers and gives a fruity or smoked flavor to food but no heat. The recipe only uses some black pepper and a very small amount of cayenne. At 1/2 teaspoon each there is not enough of either of these to add any heat; just seasoning and taste.
And as I had stated before those recipes that say '2 Tablespoons of paprika' ARE NOT authentic.
REAL Hungarian Gulyas uses a ton of paprika.
Don't forget also that this dish is somewhere between a soup and a stew and should have a sauce-like consistency. Try to keep that in mind when you make it so you don't get disappointed or think you did something wrong when you cook it.
As for the quantity of paprika bear in mind too that when you cook the meat there will be meat juices released that you will be using and the same for when you cook the peppers and onions. You will also be adding to that the 5 cups of beef broth. That is A LOT of liquid to only 1/4 cup of paprika. Even though it may sound like a lot of paprika it isn't.
I promise if you follow the recipe exactly it will turn out the way it should---AUTHENTIC.
