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This Hungarian inspired Beef Paprikash is the ultimate hearty, flavorful meal that is perfect for fall and winter! Using sweet Hungarian paprika, it is best served over egg noodles, rice or mashed potatoes and topped with sour cream and fresh dill.
Coming from Slovak decent I feel like I've always had a healthy appreciation for Eastern European cuisine but over the past few years I've really come to love the flavors of this dynamic region. Hearty, flavorful meals with a love for fermented foods, what's not to love?
Last fall I went on a bit of a stroganoff kick but this year it is all about the paprika, and y'all this Beef Paprikash recipe is so. good. It does take a little time on the stove but the tender beef and luscious sauce is absolutely worth it.
Be sure to use quality Hungarian sweet paprika for the best results!
Jump to:
- What is paprikash?
- More beef recipes for you to love.
- Equipment
- Ingredients and Substitutions
- Serving suggestions
- Recipe FAQs
- Dietary Information
- More recipes you will love.
- Recipe
- Who doesn't want free recipes?
What is paprikash?
The word paprikash is derived from the Hungarian word paprika and basically refers to a traditional sauce heavily seasoned with this classic Hungarian spice.
While Chicken Paprikash seems to be more widely know we love this beef version which can be served over egg noodles, mashed potatoes or even eaten as a thick stew. Be sure to top it with sour cream and fresh dill or parsley for the ultimate Eastern European experience.
More beef recipes for you to love.
- Roast Beef Sliders
- Roast Beef Crostini
- Stuffed Cabbage Rolls
- Beef Tamale Casserole
Equipment
- Large Dutch oven: I love using my Le Creuset Dutch oven for this recipe but any heavy pot with a lid will work.
- Measuring cups and spoons
Ingredients and Substitutions
- Beef chuck roast: You can purchase precut stew meat for this recipe if you'd like but I prefer to buy a 2 lb cut of chuck roast and then just cube it myself. The meat has great flavor and always comes out really tender.
- All purpose flour: To make this recipe gluten free and paleo and Whole30 compatible you can substitute casava flour.
- Salt & pepper
- Olive oil: You can substitute with avocado oil, vegetable oil or another oil of your choice.
- Onion: I like using a large yellow onion for this recipe, but white onions and even red onion will work.
- Bell peppers: I like a combination of 1 green bell pepper and 1 red pepper. However, feel free to use what you have on hand.
- Garlic: As with all my recipes I highly recommend using fresh garlic rather than the jarred, pre-minced garlic. It doesn't take much additional effort and it is so much tastier.
- Hungarian sweet paprika: The quality of your paprika really does make a difference in this recipe. I highly recommend looking for Hungarian paprika or at least sweet paprika. If you want to sub 1 of the 3 tbsp with hot paprika you can do that for a spicier dish.
- Dried oregano or majorem
- Caraway seeds: These are optional if you're not a big fan of caraway but they add terrific authentic flavor. I like to lightly crush them with a knife before adding to really bring out the flavor.
- Crushed tomatoes
- Beef broth
Toppings
- Sour cream
- Fresh dill
- Fresh parsley
Serving suggestions
My favorite ways to serve this dish are over egg noodles, mashed potatoes or rice.
If you are looking to make it low carb you can eat this dish on its own or over cauliflower rice.
Recipe FAQs
What kind of beef should I use?
My favorite cut of beef for this recipe is chuck roast. I buy 2 lbs and then simply cube them at home. But you can also use pre-cubed beef stew meat.
How will I know when the paprikash is done cooking?
The sauce should be reduced to a consistency a little thicker than stew and the beef should be incredibly tender. If the beef is chewy at all then it needs more time on the stove.
Does it matter what kind of paprika I use?
Yes, for this recipe it does. I recommend using a high quality Hungarian sweet paprika. if you want a little spicier dish you can substitute 1 of the 3 tbsps with hot paprika and add a pinch of cayenne.
Using regular paprika won't ruin this dish but it won't have the same authentic depth of flavor that sweet Hungarian paprika will give you.
Dietary Information
This recipe is naturally dairy free and can easily be made gluten free as well as Whole30 and Paleo compatible by simply substituting casava flour for all purpose flour or leaving it out all together.
If served with cauliflower rice this recipe is very low in carbs. For Whole30 it's also great over mashed potatoes.
More recipes you will love.
Mushroom Stroganoff
German Style Sweet and Sour Cabbage
Low Carb Reuben Cabbage Wraps
Whole30 Beef and Root Vegetable Stew
Made this Beef Paprikash? Let me know what you think in the comments!
Recipe
Beef Paprikash
This Hungarian inspired Beef Paprikash is the ultimate hearty, flavorful meal that is perfect for fall and winter! Using sweet Hungarian paprika, it is best served over egg noodles, rice or mashed potatoes and topped with sour cream and fresh dill.
4.89 from 53 votes
Print RecipeSave Pin Recipe
Prep Time 10 minutes mins
Cook Time 2 hours hrs 15 minutes mins
Total Time 2 hours hrs 25 minutes mins
Course Main Course
Cuisine Eastern European, European
Servings 8 servings
Equipment
Dutch oven
Cutting board and knife
Measuring cups and spoons
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
- ½ tsp dried oregano
- ½ tsp caraway seeds, lightly crushed
- 15 oz can of crushed tomatoes
- 2 cups beef broth
- 1 bay leaf
For serving (optional)
- sour crean
- fresh dill
- fresh parsley
Instructions
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.
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.
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.
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!
Keyword Beef, Fall Recipes, Hungarian
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