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 Advertisement
- 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.
- Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.
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.