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.

Recipe: HUNGARIAN GOULASH

INGREDIENTS

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

DIRECTIONS

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.