Beef Noodle Paprikash Recipes

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BEEF PAPRIKA



Beef Paprika image

This is a recipe my Aunt always makes. It has some weird ingredients, but tastes great. Serve over egg noodles or rice.

Provided by HODGEYMAMA

Categories     Main Dish Recipes

Time 2h40m

Yield 7

Number Of Ingredients 13

¼ cup shortening
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1 cup chopped onion
1 clove garlic, minced
¾ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
½ teaspoon mustard powder
2 teaspoons paprika
1 ½ cups water
2 tablespoons all-purpose flour
¼ cup water

Steps:

  • Melt shortening in large skillet over medium high heat. Add meat, onion, and garlic; cook and stir until meat is browned.
  • Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours.
  • Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.

Nutrition Facts : Calories 426.4 calories, Carbohydrate 13.7 g, Cholesterol 92 mg, Fat 30.8 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 11.3 g, Sodium 1088.4 mg, Sugar 9.3 g

BEEF PAPRIKA AND NOODLES



Beef Paprika and Noodles image

Delicious beef casserole with a sweet red onion sauce served over noodles. This dish is even better warmed over the next day. It travels well.

Provided by Lydia

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 2h25m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
2 pounds round steak, cut into bite-size pieces
2 cups water, or more as needed
2 cups ketchup
1 cup sliced onion
¼ cup Worcestershire sauce
¼ cup brown sugar
2 tablespoons paprika
2 tablespoons dry mustard
2 cloves garlic, chopped
salt and ground black pepper to taste
1 (16 ounce) package egg noodles

Steps:

  • Heat oil in a large pot over medium heat. Cook and stir steak in hot oil until browned completely, about 5 minutes.
  • Stir water, ketchup, onion, Worcestershire sauce, brown sugar, paprika, mustard, garlic, salt, and pepper with the beef in the pot; bring to a boil, reduce heat to low, and cook at a simmer until meat is tender and the sauce thickens, 2 to 3 hours.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
  • Ladle beef mixture over noodles to serve.

Nutrition Facts : Calories 663.7 calories, Carbohydrate 88.6 g, Cholesterol 143.3 mg, Fat 14.5 g, Fiber 4.1 g, Protein 45.8 g, SaturatedFat 3.4 g, Sodium 1065 mg, Sugar 30.7 g

HUNGARIAN BEEF PAPRIKASH



Hungarian Beef Paprikash image

This is a great dish with a spicy sweet flavor. Onions, Red Peppers, Orange Juice and Sour Cream are the ingredients that make it so robust. You can serve it over rice or noodles, and the degree of spiciness is up to you. I make it fairly mild, with the kids in mind, then have the hot sauce bottle handy for my husband and me.

Provided by Pattie 2

Categories     Meat

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb beef tips or 1 lb stew meat, cut into cubes
salt and pepper
2 tablespoons oil, 1 tbsp. butter
2 yellow onions, sliced into strings
2 garlic cloves, coarsely chopped
3 cups red peppers, cut into strips (approx. 4 small peppers)
1 (14 ounce) can chopped tomatoes
2 tablespoons spicy mustard
2 cups beef broth
2 tablespoons hot sauce (chili sauce, or tabasco)
1 1/2 cups orange juice
1 pint sour cream

Steps:

  • Pat the beef dry, then salt and pepper before placing in the pot.
  • Brown the meat on all sides for a few minutes in the pot with oil and butter.
  • Transfer beef to a bowl.
  • Add onions, garlic and more butter to pot. Sautee until tender, then transfer onion/garlic to a bowl.
  • Add can of chopped tomatoes and mustard to pot, stirring and scraping all the bits off bottom of pot.
  • Add in the onions and stir until combined with sauce, about 2 minutes.
  • Empty the two cups of beef broth into pot, along with the Red Peppers. Stir until slightly softened.
  • Add beef, and stir in hot sauce to taste. Remember the hot sauce gains strength as it cooks, so keep testing periodically to get the level heat you want, adding a little at a time.
  • Add orange juice and stir over low heat for a few minutes, again testing the level of heat with the hot sauce. Leave uncovered while stirring.
  • Once all is to a good boil, cover, reduce heat, and let simmer for one hour. You can even turn it off and let sit for a few hours, to have ready for a meal hours later.
  • Now bring the pot to a boil, and add the sour cream. Sitr until blended. Sauce should have a rich orange color, and a creamy, not thick texture. If too thick, add more orange juice.
  • Update the level "heat" with more hot sauce, if desired.
  • Serve over white rice or thick egg noodles. Enjoy!

BEEF NOODLE PAPRIKASH



Beef Noodle Paprikash image

Make and share this Beef Noodle Paprikash recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 tablespoon minced garlic
1 cup chopped onion
1 cup chopped green pepper
3 tablespoons paprika
1/2 teaspoon thyme
3 1/2 cups beef broth
8 ounces medium egg noodles
3/4 cup sour cream
1 tablespoon flour

Steps:

  • In dutch oven, brown beef with garlic, onions, and green pepper.
  • Cook and stir until beef is done, drain off excess fat.
  • Stir in paprika and thyme.
  • Add broth and noodles; bring to a boil.
  • Reduce heat to low and simmer for 10 minutes, stirring occ.
  • Mix sour cream with flour; stir into noodle mixture.
  • Simmer for 3 more minutes, stirring until thickened.

Nutrition Facts : Calories 468.7, Fat 27.9, SaturatedFat 12.2, Cholesterol 116.1, Sodium 900, Carbohydrate 26.1, Fiber 3.9, Sugar 4.9, Protein 28.8

SLOW COOKER BEEF PAPRIKASH



Slow Cooker Beef Paprikash image

The low and slow option makes perfect sense for a work day--8 hours later and dinner is served!

Provided by Food Network Kitchen

Categories     main-dish

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 14

1 medium onion, sliced
2 pounds cubed beef stew meat (about 1- to 1 1/2-inch pieces)
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 red bell peppers, stemmed, seeded and coarsely chopped
2 cloves garlic, minced
1/2 cup low-sodium beef broth
2 tablespoons sweet paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds, crushed
1/2 cup sour cream
1/4 cup freshly chopped dill and/or parsley
Hot boiled egg noodles or potatoes, for serving

Steps:

  • Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
  • Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.

BEEF NOODLE SKILLET



Beef Noodle Skillet image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons salted butter
1 yellow onion, diced
3 cloves garlic, minced
1 pound ground chuck
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
12 ounces egg noodles
2 1/2 cups beef broth
1 tablespoon grainy mustard
1 teaspoon smoked paprika
A few dashes Worcestershire sauce
1/3 cup sour cream
2 tablespoons heavy cream
2 tablespoons chopped fresh chives

Steps:

  • Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
  • Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
  • Remove from the heat. Sprinkle over the chives and serve directly from the pan.

BEEF PAPRIKA



Beef Paprika image

"My husband, Don, and I loved this savory dish when we first sampled it at a party," notes Nancy Nielsen of Orange, Connecticut. "Of course, I had to have the recipe, which I have downsized to serve just the two of us. This hearty entree featuring tender beef is one of our favorites."

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 2 servings.

Number Of Ingredients 14

3/4 pound beef stew meat, cut into 3/4-inch cubes
2 teaspoons canola oil
1 small onion, thinly sliced
1 garlic clove, minced
3/4 cup water, divided
1/4 cup ketchup
1 teaspoon brown sugar
3/4 teaspoon paprika
3/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon Dijon mustard
Dash cayenne pepper
1 tablespoon all-purpose flour
Hot cooked noodles

Steps:

  • In a large saucepan, brown beef in oil on all sides. Add onion; cook until onion is tender. Add garlic; cook 1 minute longer. Add 1/2 cup of water, ketchup, brown sugar, paprika, Worcestershire sauce, salt, mustard and cayenne; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beef is tender., Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles.

Nutrition Facts : Calories 359 calories, Fat 17g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 1054mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 34g protein.

BEEF PAPRIKASH WITH FIRE-ROASTED TOMATOES



Beef Paprikash with Fire-Roasted Tomatoes image

Beef paprikash, a Hungarian dish, makes a marvelous Sunday dinner. We prefer it with kluski egg noodles, or try mashed potatoes. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 13

1/3 cup all-purpose flour
2 tablespoons sweet Hungarian or regular paprika, divided
1-1/4 teaspoons salt, divided
2 pounds boneless beef chuck roast, cut into 1-inch pieces
2 tablespoons canola oil, divided
1 large onion, chopped
1 small sweet red pepper, finely chopped
2 cans (8 ounces each) tomato sauce
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 package (16 ounces) kluski or other egg noodles
3 tablespoons butter
Minced fresh parsley, optional

Steps:

  • In a small bowl, mix flour, 1 tablespoon paprika and 1/2 teaspoon salt. Sprinkle over beef and toss to coat; shake off excess., In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding remaining oil as needed. Remove from pan with a slotted spoon, reserving drippings in pan., Add onion and pepper to drippings; cook and stir 4-5 minutes or until tender. Stir in tomato sauce, tomatoes, broth and the remaining 1 tablespoon paprika and 3/4 teaspoon salt; bring to a boil. Reduce heat; simmer, covered, until beef is tender, 1-1/2 to 2 hours., Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.

Nutrition Facts : Calories 534 calories, Fat 21g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 953mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.

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