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Beef stew meat and onion are seasoned with paprika and brown sugar in this traditional Hungarian dish.
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Seasoned pork chops are quickly sauteed and then simmered in a rich and zesty blend of sherry, ketchup, Worcestershire sauce, paprika and bay leaf - with a good dose of sour cream to add a luscious tartness.
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A slow cooker version of the traditional paprika stewed beef with dry mustard and Worcestershire for added zip.
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Garlic mayo with hint of paprika.
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This recipe is by Molly O'Neill and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.