paprikas

Paprikas, or paprikás, is a meat-based dish from Hungarian cuisine defined by a paprika-forward sauce. It is traditionally made with chicken or beef, along with onions, sweet paprika, and often peppers and tomatoes, and is commonly finished with sour cream.

The name derives from paprika, the ground red pepper that characterizes much of Hungarian cooking. Paprikás is closely related to pörkölt (stew) but differs in its lighter, creamier sauce and the late addition of sour cream. Variants exist across Central Europe, reflecting regional peppers and dairy traditions.

Preparation typically starts with browning onions and meat, then seasoning with sweet paprika added off the heat to preserve aroma. The dish is simmered with stock or water until tender. Garlic, tomatoes, or peppers may be included in some versions; thickening is sometimes achieved with a small amount of roux or flour. The sauce is finished by whisking in sour cream, which should not be brought to a boil after addition.

Chicken paprikash (paprikás csirke) is a popular version, featuring chicken in a creamy paprika sauce and usually served with nokedli (dumplings) or noodles. Beef or pork paprikas is common as well, often paired with potatoes, dumplings, or csusza noodles. In neighboring countries, similar dishes appear under names such as paprikáš or papricaš.

In sum, paprikas is a signature Hungarian dish defined by paprika-forward flavor, a creamy finish, and versatile meat options, with regional adaptations throughout Central Europe.