Beef Paprikash
Ingredients
- 2 lb beef chuck roast
cubed into 1-2 inch pieces
- salt & pepper
- 2 tbsp all purpose flour
- 2 tbsp olive oil
- 1 onion
diced
- 1 red bell pepper
finely diced
- 1 green bell pepper
finely diced
- 2 cloves garlic
minced
- 3 tbsp sweet paprika
- 1/2 tsp dried oregano
- 1/2 tsp caraway seeds
lightly crushed
- 15 oz can of crushed tomatoes
- 2 cups beef broth
- 1 bay leaf
- sour crean
- fresh dill
- fresh parsley
Directions
- 1
Add cubed beef to a mixing bowl and sprinkle with a generous pinch of salt and pepper and 2 tbsp of flour. Mix until the beef is evenly coated. Heat 1-2 tbsp of olive oil in a large dutch oven over medium high to high heat until shimmering. Add the beef in a single layer (you should immediately hear a sizzle, if you don't the oil isn't hot enough). Cook undisturbed for one minute then flip to the other side and cook and additional minute to brown. Remove the beef to a bowl and repeat the process until all beef has been browned. Then set the beef aside.
- 2
In the same dutch oven add a little more olive oil then turn the heat down to medium. Add the diced onions and cook for 3-5 minutes until softened. Then add diced peppers and garlic and cook for another minute or two. Then add sweet paprika, oregano and caraway seeds and stir over medium heat until the vegetables are well coated in the spice mixture. Turn the heat back up to medium high/high then deglaze with a 15 oz can of crushed tomatoes and 2 cups of beef broth. Add in the bay leaf and finally add the browned beef and juices back to the pot.
- 3
Bring the mixture to a boil over medium high to high heat. Then turn the heat down to low and place a lid on the pot. Cook covered on low heat for 1 hour. Then remove the lid, stir and turn the heat up to medium low. Cook for another hour uncovered until the meat is tender and the sauce has reduced. Stirring every so often to ensure it doesn't scorch.
- 4
Remove from the heat and serve with egg noodles, mashed potatoes or on its own. Top with sour cream and fresh dill or parsley. Enjoy!
Beef Paprikash
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Ratings & Reviews
Based on 80 ratings
Rating Breakdown
About this Recipe
Craving a deeply comforting, intensely flavorful meal to warm you from the inside out? This Hungarian-inspired Beef Paprikash is your answer, delivering rich, hearty goodness perfect for fall and winter evenings.
What makes this recipe truly special is its celebration of sweet Hungarian paprika, the star spice that gives the dish its signature vibrant color and mild, nuanced warmth. Coupled with tender beef chuck roast and aromatic vegetables, this paprikash transforms simple ingredients into an extraordinary culinary experience.
Prepare for a truly satisfying dish where succulent, fall-apart beef is suspended in a velvety, ruddy sauce. The blend of sweet paprika, earthy oregano, and subtly crushed caraway seeds creates a complex flavor profile that's both comforting and exotic. The diced red and green bell peppers add a touch of sweetness and freshness, balancing the rich tomato and beef broth base. You'll love how this hearty stew tastes even better after a day, allowing the flavors to meld beautifully, making it an ideal make-ahead option for busy weeks.
While the core flavors of this Beef Paprikash are distinct and authentic, you can easily customize how you enjoy it. Serve it traditionally over fluffy egg noodles for ultimate comfort, or opt for creamy mashed potatoes or simple rice to soak up every drop of that incredible sauce. Don't forget the essential garnishes: a generous dollop of tangy sour cream and a sprinkle of fresh dill or parsley brightens every bite, adding a refreshing counterpoint to the rich stew.
This Beef Paprikash is the quintessential cold-weather meal, perfectly suited for cozy family dinners or impressing guests with its robust flavors. It’s a dish that promises to leave everyone feeling nourished and content.