Paprikash. Just saying it reminds me of being a little girl, coming in from playing in the snow to that amazing aroma of paprika wafting through our farmhouse. My brother and cousins were there, of course, with the same frigid hands and red wind-blown cheeks. This soup– more than any other meal– defined my childhood. Paprikash is nourishing and delicious, but it’s so much more than that to me. It’s family and friends. Paprikash meant company was about to arrive, and that we kids had the freedom of the farm while the adults chatted the afternoon away. It meant the comfort of having my parents, siblings, grandparents, aunts, uncles, and cousins all together to share a communal meal. And now, paprikash is nostalgia. It’s a bit strange to write about it here. It’s bittersweet because I loved those days, and know that I can never have them back. I’m reminded of how very lucky I was to grow up in rural North Dakota– to see my extended family every week. This soup reminds me of those family traditions. I love traditions. I also love this soup.
This is my version of paprikash. Like nearly every mother, grandmother, and aunt in my hometown, I’ve developed my own take on this Hungarian soup. The foundations are the same: beef, onions, potatoes, and dumplings. And they’re all enveloped by a thick, rich, beef broth. It’s a hearty soup that has a profoundly deep, comforting, flavor thanks to sweet paprika. This is the bowl you want to eat when the snow is falling outside your dining room window.
Now for a few pointers. First, use good paprika. I can’t stress this enough. The paprika is the canvas upon which the rest of the soup is created. Buy the best you can. Second, the soup takes a bit of patience. The beef needs time to become tender. When it’s ready, you will know. And if you’ve never made egg dumplings before, they may seem a bit odd or confusing. They are almost paste-like. Here’s the thing though– just get them in there. Drop a bite-size portion into the hot soup, they’ll cook, and turn out beautifully. Finally, just how good this soup turns out will depend on the salt. The amounts I list below should be fine, but remember that every beef broth is different. Some are much saltier than others, so you’ll want to taste, taste, taste, as you add ingredients. Better to add more salt later, than ruin an amazing meal. I really hope you make this soup. There’s nothing else like it.
The Recipe: Paprikash
(Serves 6)
5 tablespoons olive oil
1 1/4 -1 1/2 pounds of grass-fed beef stew meat, cut into small cubes
1 large onion, chopped (about 4 cups)
5 tablespoons sweet Hungarian paprika
2 quarts homemade or good quality beef broth
2 pounds yellow potatoes or yukon gold, peeled and cubed
6 eggs, lightly beaten
1 3/4 cup all-purpose flour
2 teaspoons kosher salt, plus a bit more.
cracked black pepper
3 tablespoons freshly chopped parsley, plus more for garnish
In a large Dutch-oven over medium-high heat, add 2 tablespoons of olive oil. When it is hot, add the cubed beef and a sprinkle of salt and freshly cracked pepper. Stir the meat a couple of times, and cook for about 5-6 minutes. Transfer the beef, along with it’s juices, to a bowl and set aside.
In the same Dutch-oven over medium-high heat, add the remaining 3 tablespoons of olive oil. When it is hot, add the 4 cups of chopped onion. Cook for about 10 minutes, stirring often, until they become golden brown and are very fragrant.
Still on medium-high heat, add 5 tablespoons of paprika to the browned onions and toast for about 30 seconds. Add 2 quarts of beef broth, the reserved cooked beef and juices, 1 teaspoon salt, and cracked black pepper. Bring to a boil. Reduce heat to simmer. Simmer on low-medium for about 2 hours, or until the beef is very tender.
When the beef is tender, raise the temperature to medium and add the cubed potatoes. Cook for about 10-15 minutes, or until the potatoes are cooked through and tender, but not falling apart.
Meanwhile, in a medium bowl, using a large spoon, mix the lightly beaten eggs with the flour and 1 teaspoon salt. It will form a sticky paste. This is normal. When the potatoes are cooked through, begin to add the dumplings one at a time. Using a small spoon, gently “plop” a bite-sized portion into the hot soup. You may want to use another spoon (or your finger) to help you. It will sink at first, and then float to the top. Repeat until all of the egg/flour mixture is in the soup. The soup will look crowded, and you will need to “push” some of the dumplings out of the way to make room for more. Once they are all in the soup, let them cook for another 5-10 minutes. At this point, taste the soup. Much of the flavor is dependent on the amount of salt. Add more if necessary. Remove from the heat and stir in the parsley. Enjoy with a piece of crusty bread. Please note that this soup is even better the next day!
Thanks for stopping by. I always look forward to hearing from you! Come join SoupaPalooza at TidyMom and Dine and Dishsponsored by KitchenAid, Red Star Yeast and Le Creuset
Laurie
Join me on Twitter!
Relishing It 
Great post. Dumb question: is Paprikash the same thing as Goulash?
No question is ever dumb! They are similar. From my understanding, most goulash recipes either contain some sort of pasta or are spooned over the top of it. Generally, but not always, potatoes are absent from goulash.
Looks absolutely divine! Im so glad you posted this. I’ve been thinking about the dumplings we had growing up and how to make them. I’m going to make this soup…and soon!!! Well done!
Thanks, Britter!
Oh Laurie how you have taken be back in time. It is amazing how a picture, smell or simply a word can do that. I haven’t thought about paprikash for years. I can’t remember the last time I had it, I bet it has been 30 years or more. I will be making it in the very near future. Thank you.
I’m so happy it took you back, too! It was so wonderful to re-live those memories in my head. Great to hear from you — good luck with the soup!
Paprikash used to be my favourite food when I was 4 or 5 years old. I should thy making it! Thanks for posting the recipe.
Yes — you should try making it! It’s delicious. 🙂
Mhmm this stew looks so warming and delicious! I wish I had a bowl of it right now.
Thanks, Kyleen! It’s a great one. 🙂
[…] sticky rice, paprikash, FanFrikkinTastic pulled pork, smoked fish and spinach quiche, Big Bowl’s hot and sour soup, […]
So this is the mysterious paprikash, I keep hearing about it but didn’t know what it was exactly. It sounds like a more paprik-y version of goulash and it looks great!
Mysterious Paprikash? Tell me more…who have you heard about this from?! It’s one of my favorite soups — hope you give it a try. 🙂
Oh, yum! I love all things soup and stew, and this looks wonderful. Paprika is one of my favorite spices, too. Definitely trying this on the weekend. Thanks for sharing the recipe!
Hope you enjoy it!
Yumyumyum!! Made this tonight and we LOVED it! Looking forward to leftovers…and more recipes 🙂
So very happy to hear that, Karin! Thanks.
Technically this is a goulash. Paprikash is not a soup but a cooking style for meats, mainly chicken but is done with veal and other meats. It’s meant to be served with dumplings, mainly galuska (the Hungarian version of spaetzle). It’s a great looking soup and now I want to make some! Yum.
I think there’s something to be said about a food that gets passed down from generation to generation. They called it Paprikash and I will not argue with that…Paprikash it is. At any rate, you should try it — it’s lovely!
Hej from Sweden !
What a delicious looking dish! I can hardly wait to make it and eat it !
Thank you for posting it!
Welcome to my blog, http://gullringstorpgoatsblog.wordpress.com
Thank you! Hope you enjoy. 🙂
Laurie
Love this post, looks super delicious. What do you consider a really good paprika? any favorite brands?
Thank you! I love Penzeys. They have wonderful spices there! The Spice Hunter is carried at some gourmet type grocery stores — I think that brand would work well, also. Good luck!
Laurie, this has become one of my favorite winter “go-to” recipes! The boys love it, especially the dumplings. I’ve made it the last few times with venison, and it’s fabulous–even for folks who don’t generally care for venison. In fact, I’m making it today in anticipation of the big snowstorm that may-or may not- happen 🙂
Thanks again!
Karin
I love hearing this, Karin! I’m so happy you enjoy it. I think I’m going to have to have Trevor (my brother-in-law) find me a nice piece of venison to try with it.
One little secret my Mom taught me – to make a sticky dumpling mix go off the spoon – put clean spoon you are going to use into the soup FIRST (only the spoon part of it, not the whole thing), hold it in for the few seconds. When you scoop dumpling mix with wet, hot spoon and put it back into the soup the scooped portion will slide right out of the spoon, all you have to just continue this motion. No burn fingers or extra dirty spoon 🙂
Oksana
Hello! Thank you for the recipe. Is it possible to use a crock pot rather than a dutch oven?
Yes it is! I often opt to use a crockpot to make Paprikash. As with most recipes in a crockpot, allow for more time. The beef will take longer to tenderize, of course. It’s wonderful to make on a weekend– put it on in the morning, and you can have an early dinner. Enjoy! It’s one of our very favorites.
Thank you so much! I’m so excited. My mom and I are already creating a shopping list. Can’t wait!!
Just saying “paprikash” brings back memories and smells from childhood. One of the favorite things my mother used to make. Thank you for sharing your version!