Hungarian Beef Paprikash
View original ↗
Seasons and Suppers · by Jennifer Maloney★ 4.9 (10)

Hungarian Beef Paprikash

NUTRITION · PER SERVING120M COOK
CAL 26%·PRO 69%
CARBS 8G7% OF CAL
2G FIBER0G ADDED0G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 37G64% OF CAL
13G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender beef chunks braised low and slow in a paprika-based Hungarian sauce finished with sour cream. Traditionally served over egg noodles or mashed potatoes.

maingermanbeefgluten free
View the full recipe on Seasons and Suppers →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 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
  • Salt and freshly ground pepper (to taste)
  • 1/4 - 1/3 cup sour cream (at room temperature)
PREP
30M
SODIUM
950MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.