Hungarian paprikash from Shaya: An Odyssey of Food, My Journey Back to Israel (page 51) by Alon Shaya

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought bulk sausage and egg noodles for fennel sausage and dumplings.

  • purrvicz on February 22, 2026

    Luxurious and rich! This is a dish I'll reserve for when we have company over. I used store bought gnocchi and bulk sausage.

  • david_fp9jjb on January 22, 2026

    This was an after dinner weeknight meal. So I used gnocchi instead of making the dumplings and used vegan fennel sausage. I still thought it turned out great. It had a nice complex flavor. Would definitely make again.

  • Lepa on February 05, 2024

    As other posters have noted, this is phenomenal. It is very unusual and full of subtle and unexpected tastes. I will be making this for future stormy days or special meals. I can't overstate how much we all loved it. Even though there were lots of components the process doesn't feel too busy or stressful. When the sauce is cooking I made the dumplings and then broiled everything as the sauce finished. I didn't make homemade sausage as our wonderful neighborhood butcher makes fresh sausage and I doubt I could do better.

  • TrishaCP on October 08, 2021

    This is just beyond amazing. I made the dumplings, which were pillowy and light (but I couldn’t really taste the tarragon). I didn’t make the sausage. Like Rinshin, I loved the sauce and think you could use a simpler protein in place of the sausage (but please make the dumplings).

  • Rinshin on January 27, 2019

    While eating this, I kept thinking what makes this dish so extra delicious is the soup itself and not the homemade sausage or the ricotta dumplings and having this soup over rice is the way I want to have it next time using other simpler protein and vegetables (like curry rice or gumbo with rice). The taste of this soup is very rich and complex from various chilies and abundant butter. It is spicy though and my husband had to add extra sour cream to his serving but the addition of rice will take care of this next time. The vivid red color in the book is before the sour cream is added. The sour cream mutes the color but gives this soup the extra lusciousness. Photo added.

  • Nkrieda78 on January 25, 2019

    So incredible!!

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