Paprika Souvenirs Budapest Easy Hungarian Goulash recipe (2024)

Souvenir Shop for Hungarian Paprika in Budapest, then use your paprika to make an Easy Hungarian Goulash recipe

Paprika is a spice made from ground chili peppers.

Paprika is an ideal Hungarian souvenir— it’s cheap, available everywhere and weighs next to nothing, making it a cinch to toss in your suitcase. Think you can get paprika back home? (If you’re here just looking for the goulash recipe, scroll down!)

Real Hungarian paprika sold in Hungary is nothing like the stuff you’ll find in the spice aisle of your grocery store– the freshness and potency of true Hungarian paprika blows away any supermarket brand. And this includes any imported brand that’s labelled “Hungarian”– it’s just not the same quality.

When visiting Budapest, authentic local paprika is not hard to find– you can even get it at the supermarket. But for the best prices and selection, head straight to Budapest’s Great Market Hall.

The Great Market Hall has stalls upon stalls of paprika– there is so much paprika that it can quickly get overwhelming. To navigate the market like a pro, just follow our paprika souvenir shopping tips.

Although smoked paprika is traditionally Spanish, Hungarian producers have been coming out with their own versions in recent years. I love mixing a little smoked paprika in with hot and sweet versions for a deeper, rounder flavor.

1. First, narrow down your options by deciding what kind of paprika you want to buy. This could be a daunting task in and of itself– if you read the Wikipedia article on Hungarian paprika you’ll learn there are at least eight grades of Hungarian paprika alone. Or, you could skip the specifics (and difficult-to-pronounce Hungarian names) and just remember these three words– Sweet, Hot and Smoked.

2. Next, figure out much paprika you really need. Paprika powder goes stale in about a year, so there’s no point in stocking up if your use will be limited to sprinkling on finished dishes. Because I planned to make several large batches of goulash this winter, I came home with three bags of hot and a one bag each of sweet and smoked.

3. Decide how you want your Paprika packaged. Simple, utilitarian bags of paprika are the cheapest souvenir option, but you can also buy your paprika packed in pretty ceramic jars.

My friend Amy’s souvenir pepper jars from Budapest look pretty on a shelf in her kitchen but are ornamental only– her paprika has been languishing in these jars, untouched, for several years.

These pepper jars were tempting– and a great buy if you have a place to display them. But if you’re going to put your paprika away in a cabinet, stick with a more basic shape or you might regret it when you try to fit these peppers onto your spice rack.

4. If a plain bag of paprika is too boring to bring back as a gift, Budapest’s Great Market Hall has plenty of paprika gift pack sets. You can buy your paprika pre-bundled with a wooden spoon with a painted handle (perfect for stirring that goulash).

You’ll also find random souvenirs thrown into some of these gift sets. Can anyone explain to me what a wine stopper has to do with paprika?

Many of the paprika gift sets come with tiny wooden scoops. Cute, but I’m not sure how useful these little scoops are– I prefer to use measuring spoons (and can see the scoop ending up lost in my kitchen drawer).

5. If you’re planning to use your paprika for goulash, consider buying goulash paste as an alternative.

Goulash pastes are quickly gaining popularity because they keep longer than fresh, powdered paprika.

There are two different kinds of goulash paste, so make sure you know which one you’re buying (the vendors were all very helpful). One goulash paste is pretty much only used to make goulash, while a second goulash paste is used more like a condiment on sandwiches. I bought one of each. While I haven’t experimented with using the paste to make goulash yet, I can confirm the condiment version is excellent as a sandwich spread.

The final step– use your souvenir paprika back home to make this easy Hungarian goulash recipe.

There is nothing worse than bringing souvenir foods back home, putting them in a cupboard, then finding them years later, unused and stale (or expired). Fortunately, I can help you use up that souvenir paprika by sharing a super easy Hungarian goulash recipe that I’ve been making for years.

Purists take note: true Hungarian goulash is soup-like in consistency with lots of vegetables (and a lot more chopping). The version I make (from an Austrian chef) is more like a rich stew and the only vegetables are onions, making prep a snap.

Easy Hungarian Goulash (adapted from Kurt Gutenbrunner’s recipe)

Serves 4

2.5 pounds Beef Shin meat (trimmed and cut into 1 inch cubes)
3 Spanish onions, finely diced
1.5 Tbsp Hungarian Paprika (or more if you love paprika)
2 Tbsp tomato paste
1 Tbsp Marjoram
1 pinch ground Caraway seeds
1 Bay leaf
1 clove garlic, chopped
Water
Salt and pepper to taste

(Ed. note: do not try to save time by dicing the onions in food processor (as I once did)– they’ll get too wet and will never caramelize).

First, sauté the diced onions until caramelized, then add the garlic.

Next, add the ground caraway,

Ed. Note: although the original recipe calls for only 1.5 Tbsp paprika, I add 3-4 total tablespoons. I use mostly hot paprika, but mix in some sweet and a little smoked.

the tomato paste, marjoram and the paprika and cook for 2 minutes longer, stirring constantly. Take care not to scorch the paprika.

Add the beef. Then add just enough water to cover the beef.

Add the bay leaf and salt and pepper. Bring everything to a boil.

Reduce the heat to a low simmer. Cook for about an hour, uncovered, stirring occasionally.

The goulash is done when the meat is tender.

Serve the goulash in bowls, with spaetzle on the side (wide egg noodles also work).

Unfortunately I haven’t tested out a vegetarian goulash version yet (do my vegetarian readers have any favorites?). For a meatless alternative, Hungarian paprika is also delicious sprinkled over deviled eggs.

[typography font=”Trocchi” size=”24″ size_format=”px”]Pinterest-Friendly Images[/typography] [pinit size=”large”]

Do you have any favorite recipes using Hungarian paprika? Share in the comments below!

Want to read more posts about Budapest?

Shop the Festive Budapest Christmas market
and
The best Hungarian Treats and Snacks at the Budapest Christmas Market

All photos copyright 2014 by Souvenir Finder and may not be used without express permission.

Related

Paprika Souvenirs Budapest Easy Hungarian Goulash recipe (2024)

FAQs

What is the best Hungarian dish? ›

10 Traditional Hungarian Dishes You Need to Try
  • Chicken Paprikash. One of Hungary's most beloved comfort foods is Chicken Paprikash, a dish that features tender chicken smothered in a rich, paprika-infused gravy. ...
  • Hortobágyi Palacsinta. ...
  • Túrós Csusza. ...
  • Lángos. ...
  • Stuffed Peppers. ...
  • Fisherman's Soup. ...
  • Goulash. ...
  • Chimney Cake.
Dec 15, 2023

What is the difference between Hungarian goulash and paprikash? ›

Both paprikash and goulash are paprika-based stews, but goulash is made with beef and vegetables, while paprikash is most typically made with chicken. Recipes vary, but goulash is usually not thickened with flour like paprikash is, and goulash typically isn't enriched with cream or sour cream.

How to use Hungarian paprika paste? ›

Paprika paste is the vital base layer of many Hungarian stews, like gulyás (goulash), halászlé (fish stew), pörkölt (stew), lecsó (pepper stew), and csirke paprikás (paprika chicken). The paste is usually bloomed in hot oil, added just after onions, garlic, or other mirepoix to build flavor and body.

Is a Hungarian meat stew seasoned with paprika that's eaten in central and eastern Europe? ›

Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.

What is Budapest national dish? ›

Hungary's national dish

Gulyás, known to English speakers as goulash, is a spicy meat stew containing lots of paprika pepper. Originally, it was eaten by the country's cattle herders and stockmen.

What is Hungary's signature dish? ›

Goulash. Ok, we know we just said Hungarian cuisine is more than goulash but we still had to mention this hearty, beloved stew! It is Hungary's national dish after all. Goulash, or gulyás, is made with meat (pork, beef, lamb or veal), paprika, onion and potatoes.

Can I use regular paprika instead of Hungarian? ›

If you don't have this everyday version on hand, you can use sweet Hungarian paprika as a substitute. Because regular paprika is mainly used for color rather than flavor, though, expect the flavor of your dish to change if the recipe calls for a decent amount of the spice.

Do Hungarians use paprika? ›

Hungary is a major source of paprika, and it is the spice most closely associated with Hungary. The spice was first used in Hungarian cuisine in the early 19th century. It is available in different grades: Noble sweet (Édesnemes) – slightly pungent (the most commonly exported paprika; bright red)

What is Hungarian paprika vs paprika? ›

Spanish paprika is typically of the sweet variety and is made from Spanish chiles. Hungarian paprika is often lauded as the most desirable and most flavorful iteration of the spice. It can be either hot or sweet and is made using ground Hungarian paprika chile peppers.

Why do Hungarians use so much paprika? ›

The Backbone of Hungarian Cuisine

“It's an essential ingredient in Hungarian cuisine and it gives many dishes their brilliant, orange-red colour and intense, peppery flavour and aroma. Paprika can be sweet, hot and even smoked – and it comes in different grades of coarseness and colour.”

Should paprika paste be refrigerated? ›

Members of the red pepper family, such as paprika and chili powder, should be refrigerated to help retain color and guard against infestation. This is important especially during the summer months and in particularly hot climates.

What is special about Hungarian paprika? ›

Due to the favourable climate, and geographical conditions Hungarian paprika has a bright red colour and a distinctive rich flavour that allowed Hungary to became one of the leading producers in the world. Kalocsa and Szeged in the southern part of Hungary are the heart of production in Hungary.

What is the difference between Hungarian goulash and goulash? ›

There are two kinds of goulash: Hungarian goulash, which calls for the slow-simmered beef to be served alongside egg noodles, and American goulash, which pulls in ground beef and cooks the noodles in the pot alongside the sauce.

Is McCormick paprika Hungarian? ›

McCormick® Culinary® Hungarian Style Paprika uses only the highest quality peppers to deliver a sweet and slightly pungent flavor, and a deep red color. Specially made for chefs to inspire extraordinary menus and deliver consistent recipes.

What do you drink with Hungarian goulash? ›

Beef Goulash is a rich dish that needs an equally rich red wine with high acidity. Traditionally is Beef Goulash served with a red wine from Hungary, its original nation. A general rule is to drink the same wine used to cook.

What is the most famous Hungarian pastry? ›

#1 - Pogácsa: Dating back to medieval Hungary, these soft sconelike snacks are among the most traditional and widespread across the country. They come in different sizes and varieties: topped with melted cheese, studded with pork cracklings (töpörtyűs), filled with cottage cheese (túrós), for example.

What is Hungary best known for? ›

Despite its relatively small size, the country is home to numerous World Heritage Sites, UNESCO Biosphere Reserves, the second largest thermal lake in the world (Lake Hévíz), the largest lake in Central Europe (Lake Balaton), and the largest natural grassland in Europe (Hortobágy).

What is the most popular dessert in Hungary? ›

Gerbeaud cake (zserbó)

Hungarians are known for their love of layered desserts, with many of their most notable confections showcasing this delicious baking technique. At the forefront is Gerbeaud cake, also known as zserbó.

What is the most popular snack in Hungary? ›

Kürtőskalács, also known as chimney cake, is a sweet, spiral-shaped pastry that is a favorite among Hungarians and visitors alike. Its crispy caramelized sugar crust and soft, fluffy interior make it an irresistible treat, often enjoyed as a snack or dessert.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Prof. An Powlowski

Last Updated:

Views: 5523

Rating: 4.3 / 5 (44 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Prof. An Powlowski

Birthday: 1992-09-29

Address: Apt. 994 8891 Orval Hill, Brittnyburgh, AZ 41023-0398

Phone: +26417467956738

Job: District Marketing Strategist

Hobby: Embroidery, Bodybuilding, Motor sports, Amateur radio, Wood carving, Whittling, Air sports

Introduction: My name is Prof. An Powlowski, I am a charming, helpful, attractive, good, graceful, thoughtful, vast person who loves writing and wants to share my knowledge and understanding with you.