My mom has been making this beef paprika recipe forever. It’s so comforting and flavorful, I absolutely love it. It’s really easy to make—the ingredients are pretty standard and the prep time is minimal.
I have a bit of an obsession with Hungarian paprika. I try to find as many recipes as I can to use it in. It’s so perfectly spiced, the flavor is so smooth and the color is so vibrant—I love cooking with it. If you can get your hands on some authentic Hungarian paprika, I really recommend it.
The beef gets so tender as it slow cooks, and the flavors have time to blend together perfectly. It’s a dinner the whole family will love. It’s best served over long egg noodles, but you can serve it over rice or with potatoes if you'd like.
Mom's Beef Paprika
My mom has been making this beef paprika recipe forever. It’s so comforting and flavorful, I absolutely love it. It’s really easy to make—the ingredients are pretty standard and the prep time is minimal.
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ShareServings: 6 servings
Calories: 279kcal
Ingredients
- 4 tablespoon butter
- 2 pounds stew meat - cubed
- 1 large onion - diced
- 3 cloves garlic - minced
- ½ cup ketchup
- 2 tablespoon worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoon salt
- 3 teaspoon hungarian paprika
- 1 teaspoon dry mustard
- a dash cayenne pepper
- 1 ½ cups water
- 2 tablespoon corn starch
- ¼ cup cold water
Instructions
- Melt the butter over medium heat in a dutch oven.
- Add the meat, onion, and garlic, and cook and stir until the meat is brown and the onion is tender.
- Stir in the ketchup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne, and 1½ cups water.
- Cover and simmer for 2 to 2½ hours.
- Blend cornstarch and ¼ cup water and stir gradually into meat mixture and heat to boiling, stirring constantly. Boil and stir 1 minute.
- Serve over noodles.
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Nutrition
Calories: 279kcal | Carbohydrates: 15g | Protein: 35g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 1113mg | Potassium: 708mg | Fiber: 1g | Sugar: 9g | Vitamin A: 617IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 4mg
Jen
What type of noodles are these?. Thank you!
Judit
O.k. So as a true Hungarian by birth, this is not a traditional Hungarian version of this dish. #1. To get the true flavour of Paprika it should be incorporated in and broken down in the hot fat., carefully so as not to burn the paprika. #2, no ketchup or brown sugar ,yuck. Not needed" use a tomato and some green pepper instead. . Also we do not normaly brown the meat first. #3. No worchester sauce is needed and in many cases no extra water needed as the beef should release enough moisture. We would use a pinch of hot hungarian paprika instead of cayane pepper or mustard. Salt and pepper would be the only other seasonings. And no cornstarch, if you must thicken this dish use flour and water mix, or sour cream and flour misture. Then this dish would be beef paprikas.
Nancy McCullough
How would this be in a crock pot?
Tina McFadden
This was a fabulous recipe. Everyone enjoyed it. The only thing I did differently was to add more chili pepper flakes ..... we love hot foods. Tina
Elaine
If I use regular paprika will it taste the same? Can't seem to find Hungarian paprika here.
Beth Taylor
could this be made in an Instapot, or regular pressure cooker?
Sheila
Is there a way to just print the recipe without all the ads? It would be nice to print a recipe card instead of a sales catalogue.
Staci
Omg my whole family loved it. It was absolutely delicious. The sauce. Wow
Angie
Pork is less expensive, so I cut up a small pork roast and use that in place of the beef-still good! Thanks