Paprika is produced in a number of places including Hungary, Serbia, Spain and California. It is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. In the United States, paprika is frequently sprinkled on foods as a garnish, but the flavor is more effectively produced by heating it gently in oil.
Spanish Paprika (Pimenton) is available in three versions, mild (Pimenton Dulce), moderately spicy (Pimenton Agridulce), and very spicy (Pimenton Picante.) Some Spanish paprika, including Pimenton de la Vera has a distinct smokey flavor and aroma as it is dried by smoking, typically using oak wood.
Hungary is a major source of paprika and is thus more commonly used.
Capsicum peppers used for paprika are unusually rich in vitamin C. Much of the vitamin C content is retained in paprika, which contains more vitamin C by weight than does lemon juice.
Debo was eating this goulash like he had not eaten in 24 hours. He even took a big bowl of goulash to work for lunch.
Copyright 2012, Christine's Pantry. All rights reserved.
1 pound ground beef
1 onion, chopped
2 cups elbow macaroni pasta, uncooked
1 (14.5 oz) can fire roasted diced tomatoes
2 (8.0 oz) cans tomato sauce
2 cups water
salt and pepper, to taste
1 tablespoon garlic, minced
2 bay leaves
1 tablespoon Italian seasoning
1 cup Mozzarella cheese, shredded
1 tablespoon paprika
In large pot, cook ground beef, over medium heat. Break up meat as it cooks, add salt and pepper. Cook until no longer pink. Add onions, stir and cook about 3 minutes. Add remaining ingredients except cheese. Stir well.
Bring to simmer, cover, cook about 10 minutes. Remove bay leaves.
Preheat oven to 350 degrees. Spoon mix into lightly greased casserole dish. Top with cheese. Bake about 15 to 20 minutes, until cheese melted and heated through. Enjoy!
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