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Hungarian Lamb Paprikash Recipe

➡️ Looking for authentic Hungarian paprikash recipes in 2022? On this page, you can learn how to make lamb paprikash with dumplings in 12 steps at home.

➡️ Use the Hungarian lamb stew recipe to cook paprikash with simple and tasty ingredients such as lamb shank and flour dumplings.

➡️ Learn in the cooking video below how to make lamb paprikash with dumplings using the authentic Hungarian lamb paprikash recipe!



ENJOY cooking Hungarian lamb paprikash from scratch! 👌 Leave a comment on this topic!
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Video – How to Make Hungarian Lamb Paprikash

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What ingredients do I need for the Hungarian lamb paprikash recipe?

Lamb Shank

1) 600 g/21 oz of yellow onions
2) 6 garlic cloves or to taste
3) salt and ground black pepper to taste
4) 2 tbsp of sunflower oil
5) 1 tbsp of sweet paprika
6) 1/2 tbsp of smoked sweet paprika (you can use sweet paprika instead)
7) 1/2 tbsp of spicy paprika (you can use spicy paprika instead)
8) 2 kg /70 oz of bone-in spring lamb meat, cut into smaller pieces (I use lamb shank, lamb ribs, lamb neck)
9) 1-2 dried bay leaves
10) 300 g / 10 oz of all-purpose flour
11) 2 eggs

How to make Hungarian lamb paprikash from scratch?

Hungarian Lamb Paprikash Recipe

1) peel onions off and chop them finely, then do the same with garlic
2) place oil into a high pot, place it on the stovetop over high temperature, and wait to warm up
3) put onions and garlic into the skillet and fry over high temperature, add some salt to taste
4) when the onion is glassy, add ground black pepper and paprika, then fry ingredients 1 minute more while stirring continuously to avoid burning
5) pour about 1 glass of water into the pot to stop frying and reduce the temperature
6) place the meat into the pot, add some bay leaves to taste, then fill the pot up with water just to cover the ingredients (DO NOT pour excessive water!)
7) boil Hungarian paprikash over low temperature until the meat is very soft and can be pulled from the bone easily (about 40-50 minutes)
8) meanwhile, place the flour into a bowl and break over eggs
9) pour gradually into the bowl about 50-100 ml / 1.7-3.4 fl oz of cold water while stirring until you get a smooth dough without lumps
10) when the Hungarian lamb stew is ready, break small pieces of dough with a spoon and add them to the pot
11) wait until all flour dumplings rise to the paprikash surface, this is the sign they are soft and ready for serving
12) turn the heat off, cover the pot with a lid and wait about 30 minutes before serving the food for the dumplings to become very fluffy

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!


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Copyright 29 June 2022
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