Hungarian Beef Paprikash makes a delicious meal. We like it with kluski egg noodles, but you may also try it with mashed potatoes.
This meaty stew pairs beautifully with paprika. The dish has a delicious sweetness to it and is a comforting supper for a drizzly day. It’s also wonderful cold the next day.
Ingredients For Beef Paprikash
- 1-1/4 tsp salt, divided
- 2 pounds boneless beef chuck roast, cut into 1-inch pieces
- 1/3 cup all-purpose flour(meda)
- 2 tbsp canola oil, divided
- 1 large onion, chopped
- Minced fresh parsley(herb or dhnia), optional
- 1 small sweet red pepper(bell pepper), finely chopped
- 2 cans (8 ounces each) tomato sauce
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
- 2 tbsp sweet Hungarian or regular paprika, divided
- 1 package (16 ounces) kluski or other egg noodles
- 3 tbsp butter
- 1 can (14-1/2 ounces) beef broth(yakhni)
- 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 tablespoon oil over medium heat. Brown beef in batches, adding remaining oil as needed. Remove from pan with a slotted spoon, reserving drippings in pan.
- Add onion and bell pepper to drippings; cook and stir 4-5 minutes or until tender. Stir in tomato sauce, tomatoes, broth(yakhni) and the remaining 1 tbsp paprika and 3/4 teaspoon salt; bring to a boil. Reduce heat; simmer, covered, until beef is tender, 1-1/2 to 2 hours.
- Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley(herb).
- you can use any other egg noodle with beef stew.
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