Hungarian Beef Paprikash Recipes

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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.

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!

HUNGARIAN CHICKEN PAPRIKASH



Hungarian Chicken Paprikash image

Csirke Paprikas is the Hungarian term for this delicious dish. My mom has been making this for 35 years! Recently she went to visit Budapest and found this little cafe that served it. She liked it so well, she modified her recipe to closely match that, and here it is, enjoy! Serve over rice or egg noodles.

Provided by katja

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 1h55m

Yield 4

Number Of Ingredients 15

4 slices bacon, diced
1 onion, chopped
4 skinless, boneless chicken breasts
1 (14.5 ounce) can diced tomatoes
1 tablespoon paprika, or more to taste
½ cup water, or more as needed
1 teaspoon salt
½ cup sour cream
1 tablespoon all-purpose flour
1 teaspoon cold water
2 ½ cups all-purpose flour
1 teaspoon salt
1 egg, lightly beaten
1 cup water
1 teaspoon butter

Steps:

  • Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
  • Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
  • Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
  • Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
  • Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

Nutrition Facts : Calories 670.9 calories, Carbohydrate 76.5 g, Cholesterol 138.9 mg, Fat 23.5 g, Fiber 4.3 g, Protein 35.1 g, SaturatedFat 9 g, Sodium 1793.2 mg, Sugar 4.2 g

INSTANT POT® BEEF PAPRIKA



Instant Pot® Beef Paprika image

This beef paprika cooks in the Instant Pot® for a quick, delicious dinner. Serve over mashed potatoes or cooked egg noodles.

Provided by thedailygourmet

Categories     Main Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
2 pounds cubed beef stew meat
1 pinch salt and ground black pepper to taste
2 cloves garlic, minced
1 cup diced onion
1 ½ cups water, divided
¾ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons smoked paprika
½ teaspoon dry mustard
⅛ teaspoon cayenne pepper
1 dash hot pepper sauce (such as Tabasco®)
2 tablespoons all-purpose flour

Steps:

  • Turn on a 6- or 8-quart multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and meat, season with salt and pepper, and saute in batches until browned, 5 to 7 minutes per batch. Remove meat to a plate. Add onion and garlic to the pot and cook until tender and fragrant, about 5 minutes.
  • Return meat to the pot and stir in 1 1/4 cups water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne pepper, and hot pepper sauce. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
  • Blend remaining 1/4 cup water with flour in a small bowl. Gradually stir into the meat mixture and select Saute function. Heat until thickened, about 5 minutes.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 12.1 g, Cholesterol 62.6 mg, Fat 19 g, Fiber 0.6 g, Protein 19.5 g, SaturatedFat 6.6 g, Sodium 941 mg, Sugar 8.1 g

PAPRIKA BEEF STROGANOFF



Paprika Beef Stroganoff image

Everyone looks forward to this wonderful meal! I can let it simmer while I do other things and it fills my home with a delightful aroma. Definitely a family favorite.-Lara Taylor, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 17

2 pounds beef top round steak, cut into thin strips
1 tablespoon plus 2 teaspoons canola oil, divided
1 large onion, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1-1/4 cups reduced-sodium beef broth, divided
1 can (8 ounces) tomato sauce
3/4 cup sherry or additional reduced-sodium beef broth
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons paprika
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 package (12 ounces) yolk-free noodles
3 tablespoons all-purpose flour
1 cup reduced-fat sour cream

Steps:

  • In a large nonstick skillet coated with cooking spray, cook beef in 1 tablespoon oil until no longer pink; drain and set aside. , In the same skillet, saute onion and green pepper in remaining oil for 1 minute. Stir in mushrooms; cook for 3-4 minutes or until tender. Stir in 1 cup broth, tomato sauce, sherry or additional broth, Worcestershire sauce, mustard, paprika, bay leaf, thyme and pepper. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until meat is tender. , Cook noodles according to package directions. Meanwhile, combine flour and remaining broth until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Remove from the heat; stir in sour cream until blended. Drain noodles; serve with stroganoff.

Nutrition Facts : Calories 414 calories, Fat 10g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 360mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges

HUNGARIAN GOULASH I



Hungarian Goulash I image

A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.

Provided by ENVIRO2

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 2h15m

Yield 8

Number Of Ingredients 10

⅓ cup vegetable oil
3 onions, sliced
2 tablespoons Hungarian sweet paprika
2 teaspoons salt
½ teaspoon ground black pepper
3 pounds beef stew meat, cut into 1 1/2 inch cubes
1 (6 ounce) can tomato paste
1 ½ cups water
1 clove garlic, minced
1 teaspoon salt

Steps:

  • Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
  • In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Nutrition Facts : Calories 549.4 calories, Carbohydrate 9.4 g, Cholesterol 114 mg, Fat 42.3 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 14.5 g, Sodium 1138.5 mg, Sugar 4.7 g

MAGYAR BEEF PAPRIKASH



Magyar Beef Paprikash image

An inexpensive, delicious Hungarian-style dish just lovely served with dilled cucumber and onion salad and hearty dark bread. Don't worry about the alcohol in the wine...it evaporates, leaving only the flavor.

Provided by Molly53

Categories     Onions

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs boneless top sirloin steaks or 2 lbs top round beef, thinly sliced into bite sized pieces
1 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons real butter (not tub or spread product) or 6 tablespoons margarine (not tub or spread product)
12 ounces mushrooms, thinly sliced
2 large onions, thinly sliced
3 tablespoons dijon-style mustard
3 tablespoons tomato paste
3 cups beef broth or 3 cups stock
1/4 cup dry sherry
1 tablespoon sweet Hungarian paprika
1 cup sour cream
1 lb wide egg noodles, cooked
dill sprigs (to garnish) (optional)

Steps:

  • Pat meat dry with a paper towel; season with salt and pepper.
  • Heat two tablespoons of the butter in a large skillet or wide pot.
  • Saute the pieces of meat in a single layer until browned on all sides.
  • Transfer to a plate and continue with the remaining meat, adding more butter as necessary.
  • Reduce the temperature and saute mushrooms in the same pan, adding additional butter as necessary (about 5 minutes).
  • Transfer the mushrooms to a separate plate.
  • Melt the remaining butter in the skillet and saute the onions until tender but not browned; add to the mushrooms.
  • Add mustard and tomato paste to the skillet; stir to mix.
  • Slowly stir in 2 cups of the beef broth to make a smooth sauce, stirring up all the bits from the bottom of the pan.
  • Stir in sherry and paprika.
  • Return mushrooms and onions to skillet.
  • Simmer, uncovered, for ten minutes.
  • Gradualy stir remaining 1 cup beef broth into sour cream in a small bowl until mixture is smooth.
  • Add to the pan and simmer for three minutes.
  • Add beef and noodles.
  • Gently heat to serving temperature.
  • Serve immediately.

Nutrition Facts : Calories 1256.4, Fat 95.9, SaturatedFat 53.1, Cholesterol 333.1, Sodium 1097, Carbohydrate 49.8, Fiber 3.4, Sugar 4.6, Protein 44.3

BEEF PAPRIKAS



Beef Paprikas image

Make and share this Beef Paprikas recipe from Food.com.

Provided by Lavender Lynn

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
2 large onions, chopped
1 large green pepper, chopped
1 lb mushroom, sliced
2 tablespoons flour
1 1/2 tablespoons paprika (preferably hungarian sweet)
2 1/2 cups beef stock or 2 1/2 cups low sodium beef broth
1 tablespoon tomato paste
3/4 cup sour cream
3 tablespoons fresh dill, chopped
1 3/4 lbs beef tenderloin, center-cut, cut into 1/4 to 1/2 inch thick slices, slices halved lengthwise
1/4 cup dry white wine
chopped tomato (optional)

Steps:

  • Melt 2 T butter in heavy large deep skillet over medium heat.
  • Add onions and bell pepper and saute until light brown, about 10 minutes.
  • Add mushrooms and saute until starting to soften, about 5 minutes.
  • Mix in flour and paprika and stir 2 minutes.
  • Mix in stock and tomato paste.
  • Bring to boil, stirring constantly.
  • Boil until sauce thickens and paprika flavor mellows, stirriing frequently, about 8 minutes.
  • Mix in sour cream.
  • Remove from heat and add dill.
  • Season to taste with salt and pepper.
  • (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before adding beef.).
  • Melt 1 T butter in another heavy large skillet over medium-high heat.
  • Working in batches, add beef, season with salt and pepper and cook until just brown on each side.
  • Transfer to plate. Add more butter as needed.
  • When all beef is brown, add to sauce along with any drippings on plate.
  • Add dry white wine to skillet and bring to boil, scraping up any browned bits. Boil until syrupy, about 3 mnutes. Add to beef.
  • Sprinkle with chopped tomatoes before serving, if desired.

Nutrition Facts : Calories 589.2, Fat 41.3, SaturatedFat 19.3, Cholesterol 146.7, Sodium 448.8, Carbohydrate 13.8, Fiber 2.8, Sugar 4.7, Protein 39.2

BEEF PAPRIKAS



Beef Paprikas image

Categories     Beef     Herb     Mushroom     Sour Cream     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

4 tablespoons (about) (1/2 stick) unsalted butter
2 large onions, chopped
1 large green bell pepper, chopped
1 pound mushrooms, sliced
2 tablespoons all purpose flour
1 1/2 tablespoons paprika (preferably Hungarian sweet)
2 1/2 cups beef stock or canned unsalted beef broth
1 tablespoon tomato paste
3/4 cup sour cream
3 tablespoons chopped fresh dill
1 3/4 pounds center-cut beef tenderloin (chateaubriand), cut into 1/4- to 1/2-inch-thick slices, slices halved lengthwise
1/4 cup dry white wine
Chopped tomatoes (optional)

Steps:

  • Melt 2 tablespoons butter in heavy large deep skillet over medium heat. Add onions and bell pepper and sauté until light golden, about 10 minutes. Add mushrooms and sauté until starting to soften, about 5 minutes. Mix in flour and paprika and stir 2 minutes. Mix in stock and tomato paste. Bring to boil, stirring constantly. Boil until sauce thickens and paprika flavor mellows, stirring frequently, about 8 minutes. Mix in sour cream. Remove from heat and add dill. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before adding beef.)
  • Melt 1 tablespoon butter in another heavy large skillet over medium-high heat. Working in batches, add beef, season with salt and pepper and cook until just brown on each side. Transfer to plate. Add more butter as needed. When all beef is brown, add to sauce along with any drippings on plate. Add dry white wine to skillet and bring to boil, scraping up any browned bits. Boil until syrupy, about 3 minutes. Add to beef. Sprinkle with chopped tomatoes before serving, if desired.

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From recipeschoice.com


PöRKöLT – HUNGARIAN BEEF AND ONION STEW - EATING EUROPEAN
2020-02-18 Then add tomato and/or tomato paste if using, mix it again and move on to your liquid base. Add broth or water. Add 1 to 1.5 cups of liquid to your pot; just enough that it hardly covers your meat. You could add salt and pepper now, or this could wait until the sauce is cooked, so you can better control the seasoning.
From eatingeuropean.com


BEEF GOULASH – HUNGARIAN BEEF GOULASH RECIPE – PAPRIKA BEEF STEW
2015-08-30 Dear Chef: I have made your delicious Hungarian Beef Goulash recipe, but I did it in my electric pressure cooker in 40 Min. I just followed all your instructions but the pressure cooker is ideal for this recipe in just a fraction of the time it takes in your regular method. I love this recipe, but the way I do it.
From recipeflow.com


BEEF GOULASH (HUNGARIAN PAPRIKA) | WILLIAMS SONOMA
2012-04-01 Transfer to a bowl. Pour off all but 2 Tbs. of the fat from the pan and return the pan to medium-high heat. Add the onions and sauté until softened, 3 to 5 minutes. Add the garlic and cook for 1 minute. Stir in the paprika, caraway seeds, oregano, tomato paste, wine and broth and bring to a boil. Transfer the beef to a large Dutch oven.
From williams-sonoma.com


10 BEST HUNGARIAN PORK PAPRIKASH RECIPES | YUMMLY
2022-05-07 garlic cloves, paprika, celery ribs, pepper, fresh mushrooms and 11 more. Rosy Posy Hungarian Paprikash! AliceMizer. Hungarian sweet paprika, chicken broth, salt, diced tomatoes and 5 more.
From yummly.com


VEAL PAPRIKASH RECIPE - ITSHUNGARIAN
Veal paprikash / Borjúpaprikás. Dice the meat (1 ¼ inch/3 cm or bigger). Finely chop the onion, and sauté in the oil until golden. Remove from the heat, then sprinkle the paprika and add 2—3 tbsp water. Let it bubble briefly Add the meat and salt to taste, then cover with a lid. Cook quickly, stirring frequently Add a little water if ...
From itshungarian.com


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