Marhahus Papprikas Creamed Beef Paprikas Recipes

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MARHAHUS PAPPRIKAS ( CREAMED BEEF PAPRIKAS)



Marhahus Papprikas ( Creamed Beef Paprikas) image

Make and share this Marhahus Papprikas ( Creamed Beef Paprikas) recipe from Food.com.

Provided by Dienia B.

Categories     Roast Beef

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon fat
1 large onion, chopped
1 teaspoon paprika
1 1/2 lbs beef rump, cubed
salt and pepper
3 bay leaves
1/2 cup water
1/2 pint sour cream

Steps:

  • Saute onion in fat. Pull pan aside and stir in paprika.
  • Cube and season beef with salt and pepper.
  • Put in pan with bay leaves. (THIS SOUNDS LIKE A LOT OF BAY LEAVES; I MIGHT TRY IT WITH 1 BAY LEAF).
  • Cook until juices form; then add water and continue cooking for 1-1/2 hours or until meat is tender.
  • Just before serving, add sour cream.
  • Serve with dumplings, mashed potatoes or rice.

Nutrition Facts : Calories 468.7, Fat 31.3, SaturatedFat 15.4, Cholesterol 132.6, Sodium 117.4, Carbohydrate 6.6, Fiber 0.7, Sugar 1.8, Protein 38.8

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 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.

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 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

SAVORY BEEF PAPRIKA



Savory Beef Paprika image

Make and share this Savory Beef Paprika recipe from Food.com.

Provided by Chris from Kansas

Categories     Meat

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs beef stew meat, cut into 3/4-inch cubes
1 tablespoon vegetable oil
1 medium onion, thinly sliced
2 garlic cloves, minced
1 1/2 cups water, divided
1/2 cup ketchup
2 teaspoons brown sugar
1 1/2 teaspoons paprika
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 dash cayenne pepper
2 tablespoons flour
hot cooked noodles

Steps:

  • In a large saucepan, brown beef in oil on all sides.
  • Add onion and garlic; cook until onion is tender.
  • Add 1 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 over noodles.

Nutrition Facts : Calories 120.4, Fat 4.9, SaturatedFat 0.6, Sodium 1004.3, Carbohydrate 18.4, Fiber 2, Sugar 10.8, Protein 2.8

PORK PAPRIKASH



Pork Paprikash image

Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak up the sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
8 ounces wide egg noodles
1 tablespoon butter, cut into pieces
1 pork tenderloin (about 1 pound), excess fat and silver skin removed, halved lengthwise, then cut
2 tablespoons sweet paprika
2 tablespoons olive oil
1 medium onion, chopped
1 can (14 ounces) whole peeled tomatoes in juice
1/2 cup sour cream
Chopped parsley, for garnish (optional)

Steps:

  • Bring a large pot of salted waterto a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.
  • Meanwhile, in a medium bowl, combinepork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).
  • Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.
  • Remove skillet from heat, and stirin sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.

BEEF PAPRIKA



Beef Paprika image

Old Betty Crocker recipe card file. Very tasty as either the main course or as a side dish. A family favorite.

Provided by ladyshell2005

Categories     One Dish Meal

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 lbs beef stew meat
1/4 cup shortening
1 tablespoon minced garlic clove
1 cup onion
3/4 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 dash red cayenne pepper
1 1/2 cups water
2 tablespoons flour
1/4 cup water
1/2 cup water
3 cups wide egg noodles

Steps:

  • Slice onion into thin slices.
  • Melt shortening in a large skillet
  • Add meat, onion and garlic; cook and stir till meat is light browned and onion tender.
  • Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
  • Cover and simmer for 2 to 2 1/2 hours. Add water if needed--don't cook too dry.
  • Cook egg noodles as per package instructions.
  • Blend flour and 1/4 cup water; stir gradually into meat mixture. Heat till boiling and stir one minute.
  • Stir 1/2 cup of cooked meat mixture liquid into cooked noodles.
  • Add 1/2 water back into mixture.
  • Serve over noodles.

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

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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