Tips for The Hungarian Lamb Paprikash Recipe
➡️ Hungarian paprikash is probably the most popular recipe in this country. Traditionally, paprikash is cooked with chicken, but there are recipes that include other ingredients instead of chicken, such as smoked sausages, pork trotters, and lamb.
➡️ For those of you who don’t know yet, paprikash is actually a specific Hungarian stew made with a significant amount of onion and paprika, which is a typical Hungarian dried bell pepper powder.
➡️ Making paprikash at home is easy, so you don’t need any special cooking skills to prepare this world-famous Hungarian dish.
➡️ Even if the recipe is quite simple, there are a few things to keep in mind when making this iconic Hungarian dish.
➡️ You should know that there are several recipes for paprikash, not just one. Some of them include peppers and tomatoes or tomato paste, others require heavy cream as a topping.
➡️ I like the basic recipe the most, the one I use, which does not contain any vegetables other than onions and garlic.
➡️ Please note a few things to get the best results when cooking the Hungarian lamb paprikash recipe or any other type of paprikash.
➡️ First, use only quality meat, such as spring lamb in this case, whenever you can. The meat must be cut correctly and you must use medium-sized pieces of meat. If the pieces of meat are too large, there is a good chance that the meat will be raw near the bone, while the outside will be too soft.
➡️ Another important thing when you are going to use the recipe for Hungarian lamb paprikash is not to pour excess water.
➡️ I’ve seen a lot of people add water continuously while food is boiling. This is wrong because the paprikash will have an soggy consistency at the end and will not have the thick juice that is specific to this food.
➡️ Enjoy the Hungarian lamb paprikash recipe with dumplings!