Homemade Smoked Paprika

Smoking Boldog Peppers on Big Green Egg for 3 hours low heat.

How to make your own Homemade Smoked Paprika using fresh paprika peppers. I tried to raise paprika peppers last few years and was unsuccessful in getting the plants to grow. This year hit the jackpot 6 healthy Boldog Paprika plants produced plentiful bright red peppers. This is blog and recipe how to make either smoked paprika or sweet paprika powder that tastes far better then store brands. Try this homemade smoked paprika in Hungarian Goulash made with beef and vegetables and potatoes.

Raising Paprika Peppers:

Boldog Paprika Peppers

The Boldog Paprika Peppers become bright red color perfect to make homemade paprika. Native to Hungry these sweet taste when dried with just a small amount of bite on tongue. Making homemade paprika takes a little work and some time too dry and food process. But well worth the extra effort, homemade paprika tastes far better than most store vanities of paprika. The color alone is bright red after grinding them in processor.

Freshly ground Boldog Paprika Peppers

Processing Paprika Peppers:

  • Harvest Paprika Peppers when bright red color.
  • Remove stem and cut Paprika Peppers in half lengthwise.
  • Scrapping with spoon remove seeds and membrane from Paprika Peppers.
  • Rinse paprika peppers with cold water help remove seeds and debris.
  • Arrange clean paprika peppers on smoker rack if making smoked paprika
  • Set-up smoker and soak wood chips apple wood or cherry wood chips in storage bag.
  • Place paprika peppers into smoker to smoke a low heat 120 to 220°F
  • Smoke paprika peppers on low smoke heat for 3 hours, adding extra wood chips every 20 to 30 minutes.
  • Remove smoked paprika peppers from smoker.
  • Transfer smoked paprika peppers to dehydrator racks.
  • Place smoked paprika peppers into dehydrator set on 130 to 135 degrees and dry for 2 to 3 days.
  • Remove dried smoked paprika peppers from dehydrator
  • Process dried smoked paprika peppers in food processor like VitaMix until finely ground.
  • Transfer ground smoked paprika to mortar and pestle for final mix and grind.
  • Store in spice jars with tight fitting lids.
  • Use smoked paprika in cooking like Hungarian Goulash or Chicken Paprika or sprinkle on any foods to give good color and smokey flavors.

Using Homemade Smoked Paprika:

Transforming the Homemade Smoked Paprika by using this sweet smoky profile in Hungarian Goulash. The flavor of this Goulash is a Beefy Stew with rich red colored that’s sweet Unami.

Hungarian Goulash with fresh sprigs of Dill
Hungarian Goulash
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Hungarian Goulash is rich tasting paprika beef stew with lots of potatoes and root vegetables. Using freshly homemade paprika gives this stew a vivant sweet tasting stew. Far different taste from Midwestern Goulash made with tomatoes, hamburger and macaroni.
Servings Prep Time
8 servings 15 minutes
Cook Time
4 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
4 hours
Hungarian Goulash
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Hungarian Goulash is rich tasting paprika beef stew with lots of potatoes and root vegetables. Using freshly homemade paprika gives this stew a vivant sweet tasting stew. Far different taste from Midwestern Goulash made with tomatoes, hamburger and macaroni.
Servings Prep Time
8 servings 15 minutes
Cook Time
4 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
4 hours
Ingredients
Servings: servings
Units:
Instructions
  1. In heavy duty stock pot or cast iron dutch oven heat oil to smoking point add beef cubes and brown stew meat. Quickly after meat is browned add paprika, garlic and reduce heat to low cook spices for about minute.
  2. After the meat and spices cooked for minute add flour and salt and pepper stirring constantly. Cooke flour mixture for 2 minutes longer.
  3. After the flour cooked add the onions, carrots, celery and cook vegetable for 2 to 3 minutes.
  4. When vegetables have a cooked a little add the stock and bay leaf to stew mixture. Stirring well to evenly incorporate stew with stock. Cover and cook slowly over low heat. Try to keep stew at a simmer 210 degrees. Cook for 2 hours to 3 hours.
  5. After stew meat gets tender about 2 to 3 hours add the potatoes to the goulash (stew), stir well to evenly distribute. Continue to simmer Goulash (stew) for 30 minutes until potatoes are tender.
  6. The Goulash meat and potatoes should be tender; Finally adjust seasoning with salt and pepper. If needed adjust constant of of goulash to thick stew consistency, by using slurry of flour and water mixture. Cook out starchy slurry for 5 minutes before serving.
  7. Serve in a deep wide rimmed bowl with dollop of sour cream and fresh sprigs of dill.
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ChefDave

Retired Chef Instructor teaching 32 years of culinary arts. Blogging on creative foods by Chef Dave, featuring hot and spicy, chocolate, baking and Weight Watcher Smart Point friendly foods. Vegetable gardening, photography, and creative cooking is my passion.

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