Austria has long been culturally influenced by its neighbours in the east. Perhaps the most striking and long-lasting influence is the love of paprika made popular by the Hungarian, Janos Kotányi, in the late 19th century. Such was the success that Kotányi is one of the most successful Austrian culinary businesses in existence!
The perfect gulasch needs a perfect paprika to match it. Kotányi paprika becomes an enticing red with fried with the fats of the meat - be careful not to burn it or it will become bitter! It will combine beautifully with onions to form an aromatic, mild, authentically sweetened Austiran gulasch! You'll also find Austrians using it to add spice to fish, soups, stews (Eintöpfen) and spreads.
For gulasch reciple ideas, get in touch. Our Opa (grandfather) taught us a simple yet simply brilliant version that you are sure to love!
Ingredients: 100% Paprika
Allergens: May contain traces of EGGS, GLUTEN, MILK, CELERY, MUSTARD, SESAME and SOYA