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
.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…