Get the Recipe: Hungarian Beef Paprikash
Fork tender chunks of beef, cooked low and slow in a classic, Hungarian paprika-based sauce. Finished with a bit of sour cream. Serve over egg noodles or mashed potatoes.
Ingredients
- 1 1/2 lb boneless beef roast, cut into 1-inch cubes or stewing beef cubes
- Salt and freshly ground pepper
- 1 Tablespoon vegetable oil, plus more, as needed
- 1 cup onion, diced
- 1/2 red bell pepper, diced, (optional)
- Pinch salt
- 1/4 cup red wine, to deglaze pan
- 2 - 3 Tablespoon sweet Hungarian paprika, to taste
- 1 teaspoon caraway seeds, (optional) crushed with a mortal and pestle
- 1/2 teaspoon dried marjoram, or 1/4 teaspoon oregano
- 1/2 teaspoon dried thyme leaves
- Pinch cayenne pepper, or hot paprika (optional)
- 3 cups beef broth, low-sodium, recommended
- 3 Tablespoons tomato paste
- 2 cloves garlic, crushed
- 1/2 teaspoon brown sugar, (optional)
- 1 bay leaf
To finish:
- Salt and freshly ground pepper, to taste
- 1/4 - 1/3 cup sour cream, at room temperature
Instructions
- Cut beef into 1-inch cubes and season with salt and pepper. Heat oil in a Dutch oven or large, heavy skillet (with a lid) over medium-high heat. Add the beef cubes in 2-3 batches, without over-crowding the pan, and cook until browned on all sides. Remove beef to a bowl. Add a bit more oil between batches and brown remaining beef.
- Reduce pan heat to medium. Add a bit more oil to the pan, if needed, then add the onion. Cook, stirring, until the onion is softened and starting to colour a bit. Add the wine (or an equal amount of water) and allow to cook until the wine has mostly disappeared, about 2 minutes.
- Return the beef to the pan, then add the spices, beef broth, tomato paste, garlic and brown sugar. Stir to combine. Bring to a boil. Add a bay leaf to the pot, reduce heat to medium-low, cover the pot with a lid and allow to simmer for 45 minutes.
- After 45 minutes, remove the lid, stir, then continue simmering for an additional 45-60 minutes, stirring occasionally, until the sauce has thickened and the beef is tender. Watch closely at the end of cooking (as the sauce thickens), so it doesn't reduce too much and scorch. Add a bit of water, if necessary.
- Remove and discard the bay leaf. Finally, stir in the sour cream and heat just until warmed. Taste the sauce and add additional salt and pepper, as needed, to bring out all the great flavours.
- Serve warm over egg noodles or mashed potatoes. Store left-overs in the fridge up to 3 days or freeze up to 3 months.
Avoid boiling the stew after adding the sour cream, to avoid it splitting.
Notes
Tips!
Some like to add the paprika when returning the beef to the pan, before adding the broth, to heat the spice a bit. You can do that, if you like, but beware that paprika can easily burn and introduce a bitter flavour to the dish, which is not a great way to start. I prefer to just add it later, to be safe.
Although it does take more time, avoid crowding the beef in the pan when browning. Giving the pieces space ensures a nice brown colour and flavour develops, so be sure to do it in 2 or 3 batches, instead of all at once.
I use just a bit of sour cream in the dish, as I like to serve a dollop of sour cream on top when serving. You can certainly add more to the pot if you like it a bit more creamy.
Seasoning at the end of cooking is always important. If the sauce tastes flat at all or you feel like it is missing something, it probably needs more salt!
Be sure to read the notes above this Recipe Card for more tips on making this recipe. You'll also find Step-by-Step photos of making this recipe.
Serving: 1 serving, Calories: 371 kcal, Carbohydrates: 16 g, Protein: 44 g, Fat: 14 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Cholesterol: 117 mg, Sodium: 893 mg, Potassium: 1193 mg, Fiber: 5 g, Sugar: 5 g, Vitamin A: 5079 IU, Vitamin C: 26 mg, Calcium: 136 mg, Iron: 7 mg
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