Beef Paprikash with Fire-Roasted Tomatoes


Beef Paprikash

Hungarian Beef Paprikash is a fantastic Sunday supper option. It tastes better with kluski egg noodles.

Ingredients For Beef Paprikash

  • 1/3 cup all-purpose flour
  • 2 tbsp regular paprika, divided
  • 1-1/4 tsp salt, divided
  • 2 pounds boneless beef chuck roast, cut into 1-inch pieces
  • 2 tbsp canola oil, divided
  • 1 large onion, chopped
  • 1 small sweet red pepper(bell pepper or red Shimla), finely chopped
  • 2 cans (8 ounces each) of tomato sauce
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (14-1/2 ounces) beef broth(beef yakhni)
  • 1 package (16 ounces) of kluski or other egg noodles
  • 3 tbsp butter
  • Minced fresh parsley(herb), optional

Directions For Beef Paprikash

  • In a small bowl, mix flour, 1 tbsp paprika, and 1/2 tsp salt. Sprinkle over beef
    and toss to coat; shake off excess.
  • In a Dutch oven, heat 1 tbsp oil over medium heat. Brown beef in batches, adding remaining oil as needed. Remove from the pan with a slotted spoon, reserving drippings in the pan.
  • Add onion and pepper to drippings; cook and stir for 4-5 minutes or until tender. Stir in tomato sauce, tomatoes, broth(yakhni), and the remaining 1 tbsp paprika and 3/4 tsp salt; bring to a boil. Reduce heat; simmer, covered, until beef is tender, 1-1/2 to 2 hours.
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  • Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.

Nutrition Facts

1 cup stew with 3/4 cup cooked noodles: 534 calories, 21g fat (8g saturated fat), 133mg cholesterol, 953mg sodium, 51g carbohydrate (5g sugars, 4g fiber), 33g protein.

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