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Recipes for Hungarian Goulash Spice Blend

Modern Hungarian Cuisine has been greatly influenced by French, German, Italian and Polish cooking over the last several centuries.  The spicy dishes for which the Hungarian cuisine is famous today was considered by the ruling class to be food of peasants. The ordinary people simply adapted the foreign dishes to their own Hungarian tastes.

Paprika, a cornerstone of many Hungarian dishes, ranges from sweet to hot and is sometimes smoked for an earthy flavor. As a plant, paprika is the world’s richest source for vitamin C. There are other spices used in Hungarian cuisine, but it is predominantly known for paprika.

CuisineMentor's Spice Blend for Hungarian Goulash is a hand blended balance of sweet Hungarian paprika, smoked paprika, garlic, caraway seed, marjoram, and black pepper. This blend is salt free, gluten-free and all natural with no additives, preservatives or MSG. Our gourmet spice blend can be used not only in goulash, but also in “paprikas” dishes.

Traditional Hungarian goulash is more of a soup and is eaten from a bowl with a spoon.

Pictured is Hungarian Goulash as prepared  according to the recipe on the back of the

Hungarian Goulash Spice Blend package.

   Chicken Paprika

3 lb cut-up chicken
2 Tablespoons oil
2 cups chopped onions
2 Tablespoons CuisineMentor Hungarian Goulash Spice Blend (shake spice bag first to distributes spices)
1 cup chicken stock
2 Tablespoon flour
                                                              1½ cup sour cream
Pat chicken dry with paper towels. Season chicken well with salt.

In a large skillet, heat oil over high heat until a haze forms over it. Add as many pieces of chick en, skin side down, as will fit in one layer. After 2 minutes, or when the pieces are golden brown on the bottom side, turn them over and brown on other side. Remove pieces as they brown and replace with uncooked pieces until all chicken pieces are browned.

Pour off all but 2 Tablespoon fat. Add onions and sauté over medium heat for 10 minutes, or until lightly colored. Take off the heat, stir in CuisineMentor Hungarian Goulash Spice Blend and stir until onions are well coated. Return the skillet to the heat and add chicken stock. Bring to a boil, stirring in the brown bits from the bottom of the pan.

Return chicken to the skillet. Bring to a boil, lower heat to lowest point and cover skillet tightly. Simmer the chicken 20 to 30 minutes or until the juice from a thigh runs yellow when it is pierced. When the chicken is tender, remove to a platter. Skim off the surface fat from the skillet.

In a small bowl, stir flour into the sour cream with a wire whisk. Stir the mixture into simmering juices. Simmer 6 minutes, or until the sauce is thick and smooth. Return the chicken and any accumulated juices into the skillet. Baste with the sauce, simmer 3-4 minutes to heat the chicken thru out. Serve with wide egg noodles, or home style noodles.

Serves 6.

Variations: Use boneless skinless chicken thighs.


           Mushroom Paprika

3 Large tomatoes, quartered  
2 Tablespoon olive oil  
2 Medium onions, chopped coarse  
3 Tablespoons CuisineMentor Hungarian Goulash Spice Blend
4 pale green peppers (or 2 bell peppers), cored, seeded & cut crossways Into 1/4" strips  
1 1/4 lb  small brown mushrooms, stems trimmed, cleaned, (cut in half if medium or large)  
1 cup plain yogurt
1 Tablespoon all-purpose flour
1/2 cup sour cream
1 Tablespoon parsley, chopped
6 cups cooked wide egg noodles

   pepper, salt

Coarsely chop the tomatoes. Set aside.   
Heat the oil over low heat in a large, heavy pot. Add the onions. Cook stirring steadily, until wilted (about 10 minutes). Add CuisineMentor Hungarian Goulash Spice Blend  over the onions. Cook, still stirring, 1 more minute. Add the peppers and the chopped tomatoes. Cook over medium heat for 15 minutes, stirring once or twice. Add the mushrooms. Stir well. Bring back to simmer. Cook covered over low heat for 10 minutes.  
Combine the yogurt, flour and sour cream in a bowl. Whisk in 1/2 cup of the juices from the cooking vegetables. Remove from the heat. Whisk the yogurt mixture into the vegetable mixture. Season with salt and pepper to taste.
Serve immediately over boiled egg noodles. Garnish with chopped parsley.          
Serves 6.

        Transylvanian Goulash - a classic Romanian dish

1 lb sauerkraut 

2 tablespoons butter  

1 cup onion, finely chopped  

3 Tablespoons CuisineMentor Hungarian Goulash Spice Blend  

½ teaspoon salt 

3 cups chicken broth  

1-2 lb boneless pork shoulder, cut in 1 in cubes  

1/4 cup tomato puree or crushed tomatoes 

1/2 cup sour cream  

1/2 cup heavy cream  

2 tablespoons flour 

4 boiled potatoes (optional) 


Wash the sauerkraut under cold running water to reduce its sourness. Strain well, pressing out all the water. Melt the butter in a 5-quart pot and add the onions. Cook over medium heat, stirring occasionally until lightly colored, 6 to 8 minutes.  

Add the spice blend and salt and cook a minute or two longer. Pour in 1/2 cup of broth and bring to boil. 

Add the pork cubes. Spread the sauerkraut over the pork.  

In a small bowl combine the tomato puree and the rest of the broth and pour the mixture over the sauerkraut. Bring the liquid to a boil once more, then reduce heat to its lowest point. Season with a pinch of salt, cover casserole and simmer for 1 hour. Check occasionally to make sure that the liquid has not cooked away. Add a little stock or water if required.  

When the pork is tender, combine the creams in a mixing bowl and beat the flour into the cream with a whisk. Carefully stir the mixture into the pot. Simmer for 10 minutes longer and season with salt to taste.  

Serve in large wide bowls accompanied by a side of sour cream. Serve with a boiled potato. 

Variations:  To ward off vampires add a dozen cloves of peeled garlic along with pork. Garlic left whole during cooking is very mild. Enjoy!  


             Potato Paprika

2 lb boiling potatoes

3 Tablespoon olive oil
1 cup finely chopped onion
2 Tablespoons CuisineMentor Hungarian Goulash Spice Blend (shake spice bag first to distributes spices)
2 cups vegetable stock

1 teaspoon kosher salt
1 medium tomato, peeled, seeded and diced
1 large green peppers, seeded and diced
salt, pepper

½ cup sour cream

Cook potatoes in boiling water for 8-10 minutes, let cool then peel and cut into 1/4 inch slices.

Heat oil in a large casserole or saucepan. Reduce heat to medium, add onions and cook for 10 minutes or until onions are lightly colored. Take off heat, stir in 

CuisineMentor Hungarian Goulash Spice Blend, stir until onions are well coated.

Return pan to heat, add stock, salt, potatoes, tomato, and green pepper, bring to boil. Stir, cover and simmer 25-30 minutes until the potatoes are tender.

Serve. Top each portion with sour cream.

Serves 4.

Variations: Add other vegetables such as whole mushrooms, green beans, cauliflower during the last 15 minutes.

                Add 1 lb smoked sausage (sliced) during the last 15 minutes.