Description
Beef Paprikash is a rich and creamy Hungarian comfort food featuring tender beef stew meat slow-cooked in a flavorful paprika-spiced sauce, finished with sour cream, and served over egg noodles. This hearty main course delivers a perfect balance of smoky, savory, and slightly spicy flavors with a lush, velvety texture.
Ingredients
Scale
Beef and Seasonings
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons sweet paprika
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon cayenne pepper (optional)
Vegetables and Aromatics
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
Liquids and Others
- 2 cups beef broth
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 1/4 cup chopped fresh parsley
- 8 ounces egg noodles, cooked according to package directions
Instructions
- Brown the Beef: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the beef cubes in batches and brown on all sides, about 5 minutes per batch. Remove the beef and set aside to keep warm.
- Sauté Aromatics: In the same skillet, add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds or until fragrant.
- Add Seasonings: Stir in the sweet paprika, smoked paprika, cayenne pepper (if using), salt, and black pepper to coat the onions and garlic evenly. Then add the tomato paste and cook, stirring, for 1 minute to deepen the flavors.
- Simmer the Beef: Return the browned beef to the skillet and pour in the beef broth. Bring the mixture to a simmer over medium heat. Once simmering, cover the skillet, reduce the heat to low, and cook gently for 1 1/2 to 2 hours until the beef is tender and flavorful.
- Finish the Sauce: In a small bowl, whisk together the sour cream and flour until smooth. Stir this mixture into the skillet and cook uncovered for an additional 5 to 10 minutes, stirring frequently, until the sauce thickens into a creamy consistency.
- Serve: Garnish the beef paprikash with chopped fresh parsley and serve immediately over cooked egg noodles for a warm, satisfying meal.
Notes
- For extra flavor, marinate the beef in paprika and garlic for an hour before cooking.
- Adjust the creaminess of the dish by adding more sour cream if desired.
- Use gluten-free flour to make this recipe gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
