Paprika-rich stew with dumplings brings a bit of brightness to winter nights...

The three classic dishes of Hungary - goulash, paprikás and pörkölt - are all simple stews of diced meat and onions, but the crucial ingredient is always the world-famous Hungarian paprika. The best-quality paprika gives the most amazing rich colour and sweet depth of flavour, and it feels like just the right ingredient for dinner on a cold winter’s night! On the side, we’ve got spaetzle (also known as nokedli), small dumplings found throughout Eastern Europe. To finish there’s cherry and poppy seed strudel with sweetened sour cream to round off a lovely, warming meal.

NOBLE HUNGARIAN PAPRIKA

PӦRKӦLT SPICES: Sweet Hungarian paprika, hot Hungarian paprika, caraway

PICKLED MUSHROOM SPICES: Dill seed, dill leaf, yellow mustard, garlic

SPAETZLE DOUGH SPICES: White pepper, parsley, nutmeg

FRIED SPAETZLE BLEND: Chives, parsley, toasted caraway

POPPY SEEDS

WHOLE CINNAMON

*Allergens

• 600g diced beef
• 2 rashers smoked bacon 
• 2 large onions 
• 3 cloves of garlic 
• 250g mushrooms 
• 1 large green or red pepper
• ½ white cabbage 
• 2 tomatoes 
• 1 medium cooking apple
• 300g sour cream
• 80g butter
• 230ml milk
• 2 medium eggs
• 110ml vinegar (white wine or cider vinegar are best)
• 120ml oil (sunflower or vegetable oil are best)
• 95g sugar
• 150g plain flour
• 200g dried cherries (or you could use raisins)
• 6 sheets of filo pastry