Take a family favorite to new heights: Hot smoked paprika gives meatballs deep flavor and low, slow cooking ensures they're extra tender. These meatballs will also taste great made with ground turkey or beef.
Slavic peasants created this stew using three basic ingredients: equal parts beef and onions, and a healthy dose of paprika. Whether you use sweet or spicy Hungarian paprika, it should be fresh, with a pungent aroma.
Making your own dry rub takes little effort and won't leave the unpleasant chemical aftertaste associated with many commercial versions.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).