Sweet Hungarian Paprika

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Our Sweet Hungarian Paprika has a rich, sweet pepper flavor, but no heat. Its vivid red color makes it a standout addition to stews and sauces, as well as a beautiful garnish.

  • Use to create classic Hungarian specialties like chicken paprikash and goulash
  • Lends rich red color and subtle smokiness to cream-based sauces, soups, and stews
  • A delicious complement to poultry, pork and shrimp
  • Sprinkle over deviled or baked eggs
  • Add to vinaigrettes or infuse into olive oil for dressing salads
  • Paprika is a common ingredient in both Spanish and Hungarian cuisines
  • Higher vitamin C content by weight than citrus fruit


    Serves 4 to 6

    1 Tablespoon 1890 UP Extra Virgin Olive Oil

    1 1/2 Pounds Boneless Beef Roast or Round Tip, cut into 3/4" pieces.

    1/2 Cup Beef Broth

    3 Tablespoons 1890 Sweet Hungarian Paprika

    1 1/2 Teaspoons 1890 Coarse Sea Salt

    1/2 Teaspoon 1890 Whole Caraway Seed

    1/4 Teaspoon 1890 Ground Black Peppercorns

    3 Large Onions, chopped.

    2 Cloves of Garlic, minced.

    1 14.5 Ounce Can Diced Tomatoes

    2 Tablespoons All-Purpose Flour


    Place a 4-quart Dutch oven or heavy pot on a stovetop over medium heat. Add the olive oil and when shimmering add the beef. Fry the meat for about 15 minutes, stirring occasionally, until brown; drain.

    Stir in onions, garlic, caraway seed, Sweet Hungarian Paprika, ground black pepper and salt. Cook for 2 minutes then add the flour. Stir for one minute, constantly to prevent burning.

    Add the broth and tomatoes and reduce the heat to low. Cover: simmer for about 1 hour 15 minutes, stirring occasionally, until beef is tender.

    Serve over cooked, warm egg noodles and garnish with fresh chopped parsley.

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