Hungarian Paprika
A Hungarian kitchen classic! Finely ground paprika brings rich pepper flavor and vibrant red color to everything from comforting stews to everyday vegetables.
Uses
Add to goulash, chicken paprikash, soups, sauces, and seasoning rubs. Sprinkle over eggs, potatoes, or roasted vegetables. When cooking in butter or oil, warm briefly over gentle heat to release its flavor without scorching.
From the Colonel
Paprika has long been more of a staple in Hungary than just a spice. Hungarian paprika is prized for its flavor, with varieties ranging from sweet and mild to pungent and hot.
Two Quick Recipes
Quick Chicken Paprikash
Cook 1 small chopped onion in 1 tablespoon butter until softened. Lower the heat and stir in 1 tablespoon Hungarian paprika, then add ½ cup chicken broth and 1 pound boneless chicken cut into bite-size pieces. Cover and simmer gently for 12–15 minutes, until the chicken reaches 165°F. Remove from heat, stir in ⅓ cup sour cream, and season with salt. Serve over noodles.
Buttery Paprika Mushrooms
Sauté 1 pound sliced mushrooms in 2 tablespoons butter for 8–10 minutes, until browned. Reduce heat and stir in 1 teaspoon Hungarian paprika, ¼ teaspoon garlic powder, and salt to taste. Add 1 tablespoon water and stir for 30 seconds to coat. Finish with chopped parsley.