Cooks this dish for paying guests · Verified chef · Answers buyers directly
3 h 30 min total70 min hands-onServes 8Medium
114 more verified cooks and this recipe costs $6.99
POPULAR → TOP RATEDPaprika goes in off the heat or the whole kettle turns bitter, and that is the only step with no margin.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Beef shin000 g
Smoked pork ribs000 g
Sweet paprika000 g
Yellow onions000 g
Red peppers000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Buying paprika: grind, colour and how old is too old
Taking the pot off the heat before the paprika
A kettle over fire, and a casserole on the hob
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 17 of the 25 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: paprika in off the heat — step 15 of 25.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Mykhailo Rusyn watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Paprika into a pot that was still too hot
Potatoes in too early, gone to mush
Salting before the smoked ribs have given up theirs
The temperature the pot has to fall to before the paprika goes in, and how long you have before it climbs back.
Written by Mykhailo Rusyn. Visible only to people who bought this recipe.
Read it — $2.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
86 people cooked it, 89% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 114 more cooks the price becomes $6.99. Your copy never does.
One payment · Yours for good · No subscription
