Spanish paprika does not work in these dishes — different chilies make it taste different from Hungarian sweet paprika. Certainly do not use smoked paprika (aka pimenton) if you want anything close to ...

Slow-simmered beef stews are made for nights when you want something warm and reliable on the table. They cook low and slow, ...

This is Bavaria’s favorite midnight snack, a local tradition in Munich’s crowded beer halls. The flavor improves greatly if this soup is prepared a day or two before serving. Store covered in the ...

1. Heat a Dutch oven over medium high heat. Add 1 tablespoon of lard. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. 2. Stir in the paprika, caraway seeds, and garlic ...

1. Preheat oven to 300 F and set rack to lower-middle position. 2. Dry beef chunks with paper towels and then season with kosher salt and pepper. Heat 1 tablespoon of oil is large Dutch oven over ...

Trim all fat and cut the meat into 1-inch cubes. Pat dry on paper towels. In a large saucepan or Dutch oven, heat the oil over medium-high heat and brown the beef, a few pieces at a time, until ...

What is goulash? Is it as simple as what the dictionary states: a stew made with meat, assorted vegetables and paprika? In some ways yes, and in other ways no. In the United States, goulash comes as a ...