Hungarian Beef Paprikash

This is a super inexpensive meal, which is good as cash is a tad tight right now in our house (and apparently in a LOT of other homes as well) . Stewing beef costs next to nothing and same goes for potatoes and onions. If you are watching the waistline use a fat free sour cream. The creaminess is what makes this dish memorable. This recipe is easily doubled if you have a larger family. If you’re not a fan of potatoes, you can use rice or a broad type of pasta noodle. You could easily veganize this by substituting the beef with chopped portobello mushrooms and use a vegan sour cream… yum!

Hungarian Beef Paprikash

Ingredients:

.5 kg or 1 lb stewing beef
1 large diced onion
2 cloves minced garlic
1 or 2 chopped bell peppers (your choice of colour)
4 tablespoons of olive oil
2 tablespoons Hungarian paprika (sweet kind)
salt to taste
1/2 cup chicken or beef broth or water
2 tablespoons flour
1 1/4 cup sour cream

Finely chop your onion and saute in the oil until softened. This is important – REMOVE* the pot from the heat and add the paprika.

*I recently learned that Hungarians remove the pot from heat before they add paprika. It allows the flavor in the spice to come out without getting burnt.

Stir briefly (1 minute) and then add 2 to 3 tablespoons of the broth/water. Return to heat.

Let this bubble a bit and then add the garlic and meat and salt to taste (1/2 teaspoon? more if you like da salt). Cook at medium heat and stir often to avoid sticking. Add more liquid if needed. Toss in the chopped bell pepper.

Combine part of the sour cream with the flour and mix well getting out all of the lumps – add to the rest of the sour cream and mix again. Add this to the sauce and let it simmer. Add remaining broth if it becomes too thick (like it a tad more runny so I add all the broth).

Serve over boiled potatoes, rice or a broad pasta. Garnish with chopped parsley and more sour cream if you like it extra creamy! ps. the leftovers are awesome…

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12 Comments

Filed under Hungarian, Meats

12 responses to “Hungarian Beef Paprikash

  1. Alexandra Berryman

    Wow that looks amazing!! Great pictures for your blog! I love the color coordinated plate good choice!

  2. lynn

    excellent recipe, we had it tonight …also made a vegetarian version, with Tofu, for our daughter…added diced tomatos to both dish. fantastic recipe, thank you

  3. Glad you liked it Lynn! it’s an old stand-by here at our house. great with chicken as well. *d

  4. Melissa

    We love this over homemade dumplings!

  5. Kody

    omg this is just like my mothers recipe exept in a different order!
    This recipe is also great with ox tail… yum!

  6. Irina

    how long do you cook the beef? Irina

  7. Paleo Jenn

    Looks great! THANK YOU for not putting Ketchup or Brown Sugar into a Paprikas! πŸ˜‰

    Here are a couple of tips:

    First of all, there should be tomato in the recipe – 1 large or 2 smaller should do. Just chop into chunks and toss in with the peppers. I don’t think I have ever had a real Paprikas (no “h” at the end in Hungarian, because “s” is always pronounced “sh”) without tomato, so give it a try!

    Secondly, the stew beef really should simmer (no sour cream or thickener yet) for 1-2 hours, until fork tender. It should just fall apart. This will make a big difference in the flavour as well. Chicken does not have to cook nearly as long, of course, but if you’re gonna use beef, it is worth it to budget the extra time. Your sour cream and thickener should go in only at the end, once the heat is lowered. You’d definitely not want to simmer for 1-2 hours in the sour cream.

    Third, halved Cremini mushrooms make a fantastic addition for variety (not authentic, but really really good!) and they’re so easy to saute in a pan before tossing into the dish at the end and giving a stir. Mushroom is probably my favourite non-authentic addition to a traditional Paprikas.

    Enjoy! Let me know if you try any of this out! πŸ™‚

  8. bobster

    I know it is heresy, but a small addition of fresh dill and a splash of dill pickle juice at the ends elevates this already good dish.

  9. Thank you for the traditional Hungarian recipe. Others I’ve seen online add all sorts of wrong ingredients such as ketchup and brown sugar. This recipe is the real deal, folks!

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