Hungarian Paprika
from http://www.fiery-foods.com/

Although many Hungarian dishes use paprika as an ingredient, this colorful, flavorful spice is actually a relative newcomer to Hungarian cuisine. Pepper cultivation was established in Hungary during the Turkish occupation of that country in the sixteenth and seventeenth centuries—but it wasn't until the late eighteenth century that paprika gained widespread acceptance as a spice in Hungarian foods. Formerly found only in peasant dishes, it gradually entered the culinary repertoire of the gentry and the nobility—dispersing throughout all levels of society so thoroughly that today it would be hard to imagine Hungarian cooking without its paprika component.

Pepper Cultivation

Many different kinds of peppers are cultivated in Hungary. The Hungarians distinguish between those grown for "eating" (fresh, pickled, or cooked)—such as the long, banana-shaped green and yellow peppers and the large, fleshy "tomato peppers"—and those grown specifically to be dried and ground into paprika. The latter group includes Capsicum annuum L. convar. longum, used for the milder paprikas, and the small, round, red "cherry pepper," used for producing some of the hotter varieties of paprika.

Cooking with Paprika

Hungarian paprika has a distinctive flavor that defines many Hungarian dishes, often in combination with other traditional Hungarian ingredients such as lard, onions, and sour cream. Paprika also functions like flour to thicken a sauce, adding depth and taste to a sauce instead of dulling the flavors of the other ingredients, as flour can do.

When cooking with paprika, you should always stir the spice into HOT fat, to dissolve the powder and release its full flavor and aroma. But the paprika must not be allowed to burn, or it will turn bitter and ruin the dish. To avoid this culinary catastrophe, heat the cooking fat (butter, vegetable oil, or lard) until it is very hot, then turn the heat under the pan to very low (if using a gas stove)—or remove the pan from the heat (if using an electric stove)—and stir in the paprika. Quickly add the meat, vegetables, or some of the liquid called for in the recipe, to reduce the temperature and keep the paprika from burning.

Sour cream should be added only after all the other ingredients are cooked, just before the dish is ready to serve. Most recipes require that you merely heat the sour cream together with the other ingredients for a short time, without letting it come to a boil, to prevent curdling.

Once you’ve tasted true Hungarian paprika—and mastered the simple technique of cooking with it—you’ll never again think of paprika as just a pretty spice, good only for garnishing devilled eggs. As the Hungarians say, "Jó étvágyat kívánunk!" (That’s "Bon appetit!" to the rest of us.)

Recipes
from http://www.fiery-foods.com/

Paprika Fish Soup

Sometimes called "the bouillabaisse of Hungary," Paprika Fish Soup is simplicity itself. It originated centuries ago with the fishermen who cooked it in big metal pots over campfires on the embankments of Hungary’s great rivers, including the Danube. In Hungary this fish soup often contains several kinds of local fresh fish—carp, catfish, sterlet, pike, perch, bream, whatever is available as the catch of the day.

If using fish filets (fresh or frozen/thawed), wash them under cold water and set aside. If using whole fish, clean and eviscerate them, then cut the fish into 3-inch chunks. Save the heads and tails to add to the cooking pot for flavor.

Put a layer of sliced onions on the bottom of a large (6-quart) stockpot. Add a layer of fish and sprinkle it with some of the paprika, crushed cherry peppers or pepper flakes, and salt. Continue making layers of onion, fish, and spices until all of the ingredients are in the pot. Add enough cold water to barely cover the fish.

Bring the mixture to a boil over high heat, then reduce the heat to medium and let the soup simmer, uncovered, for 1 hour. Do not stir the soup during this time, but occasionally shake the pot gently from side to side. At the end of 1 hour, taste and add more salt if desired.

Serve hot, dividing the fish evenly among shallow soup bowls for each diner.

Yield: 6 servings

Heat Scale: Medium to hot

Note: Cooks in Kalocsa sometimes add fresh noodles or pasta squares to this soup shortly before serving, allowing the pasta to cook only until it is still al dente.

Paprika Pork Chops

My husband is an excellent cook of Hungarian foods. Following is his personal recipe for Paprika Pork Chops, a classic dish from Central Europe.

Mix the paprikas together in a shallow bowl, spreading the powder evenly across the bottom of the bowl. Rinse the pork chops under cold water, then dredge both sides of each wet pork chop in the paprika, making sure the entire surface of both sides is covered with paprika.

Heat the butter and oil together over medium-high heat in a large skillet. Add the onions and sauté until they are soft. Add the garlic and cook for an additional 2 minutes, stirring constantly. Push the onions and garlic to the side of the pan and add the pork chops in one layer. Brown the pork chops on both sides, about 4 minutes on each side. Add more cooking oil if necessary.

Stir in the wine and brandy. Bring the mixture to a boil over high heat, reduce the heat to low, cover the skillet, and simmer the pork chops a minimum of 10 minutes on each side, depending on their thickness.

Remove the pork chops to a serving platter and keep them warm. Stir together the onions, garlic, and juices left in the pan. Increase the heat and cook, stirring constantly, until the mixture is the consistency of a thick soup. Reduce the heat and add the sour cream, mixing well. Pour this sauce over the pork chops and garnish with the pickled pepper strips.

Serve hot, accompanied by egg noodles or boiled potatoes and a medium-dry Hungarian white wine.

Yield: 4 servings

Heat Scale: Mild

Paprika Potatoes

This is a kind of creamy potato stew, often served as a side dish to accompany roasted meats. It’s also an excellent "comfort food" for cold winter evenings.

Melt the butter or lard in a large saucepan. Add the onions and sauté over medium-high heat until they are translucent. Add the garlic and sauté for 1 minute. Reduce heat to very low and stir in paprika, salt, and caraway seeds. Cook for 1 minute, stirring constantly. Add the potatoes and enough warm chicken stock to barely cover them. Bring the mixture to a boil over high heat, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the potatoes are tender but not falling apart. Stir in the sour cream and serve immediately.

Yield: 4 large or 6 medium-size servings

Heat Scale: Mild

Green Beans with Paprika

This sinfully rich dish is typical of the way that vegetables were prepared in the past, before anyone cared about cholesterol. Serve these creamy beans as an accompaniment to simple roasted meats.

Heat the butter or lard in a large saucepan and sauté the onion until golden. Sprinkle paprika over the onion and stir to mix well. Add the green beans and stir until all the pieces are coated with paprika. Stir in water and salt. Bring the liquid to a boil over high heat, reduce the heat to low, cover the pan tightly, and simmer for 20 to 30 minutes, until beans are tender. In a small bowl, whisk together the sour cream and flour until mixture is smooth. Stir the sour cream into beans and simmer, uncovered, 5 minutes longer. Serve hot.

Yield: 3 to 4 servings

Heat Scale: Mild

Paprika Mushrooms

In Hungary, this dish is served over toasted bread or rolls, or accompanied by dumplings or plain rice. It can also be a rich side dish to accompany roasted chicken or pork. To save preparation time, slice the mushrooms with an egg slicer.

Melt the butter or lard in a large skillet over medium-high heat. Add the onions and sauté until they are translucent. Add the mushrooms and garlic, stirring until they are well-coated with the melted fat. Reduce the heat to very low, sprinkle the paprika over the ingredients in the skillet, and stir to mix well. Increase the heat to medium and bring the mixture to a simmer. Cover the skillet and simmer for about 10 minutes, or until the mushrooms begin to turn soft. Stir in the salt and sour cream. Cook, stirring constantly, over low heat for 1 to 2 minutes longer, just until the sour cream is warm. Do not let the mixture boil. Serve immediately.

Yield: 4 large or 6 medium-size servings

Heat Scale: Mild

Csírkepaprikás (Paprika Chicken)

My husband is an excellent cook of Hungarian foods. Following is his personal recipe for Paprika Chicken, a very refined version of this classic dish. Serve accompanied by egg noodles, plain rice, or boiled potatoes. In Hungary, this dish is traditionally served with small egg dumplings called galuska.

*(Or substitute a total of 5 tablespoons lard or rendered goose fat, for the entire recipe.)

Heat the oil and butter (or lard/goose fat) in a large (4- to 6-quart) heavy stove-top casserole. Brown the chicken pieces over medium-high heat. Using a slotted spoon, remove the chicken and set aside. Add the chopped onions to the casserole and saute the onions until translucent. Add the garlic and cook for 1 to 2 minutes. Reduce heat to very low, stir in all the paprika, and cook for an additional minute, stirring constantly. Add brandy; stir to deglaze the pan. Add the browned chicken pieces and mix well. Add the chicken stock and stir.

Bring the mixture to a boil over high heat, reduce heat to low, cover and simmer for 45 to 60 minutes. Using a slotted spoon, remove the chicken to a serving platter and keep warm. Bring the liquid in the casserole to a boil over high heat, and reduce the liquid by about one-third. Turn the heat to low, and slowly stir in the sour cream, until the sauce is smooth. Add salt to taste. Pour the sauce over the chicken and serve immediately.

Yield: 6 servings

Heat Scale: Medium