Description
Beef Paprikash is a comforting Hungarian stew featuring tender cubes of beef simmered in a rich, creamy paprika sauce. This hearty dish combines aromatic onions, sweet and smoked Hungarian paprika, and a velvety sour cream sauce, making it perfect for cozy dinners. Served best with egg noodles, rice, or mashed potatoes, this classic recipe offers a luscious blend of flavors that warms the soul.
Ingredients
Scale
Beef and Spices
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika
Cooking Fats and Aromatics
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
Liquids and Thickeners
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon juice
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare and Season the Beef: Pat the beef cubes dry with paper towels and lightly season them with salt and pepper to enhance their flavor before browning.
- Sear the Beef: Heat vegetable oil and unsalted butter together in a large heavy pot or Dutch oven over medium-high heat. In batches, sear the beef cubes until they develop a brown crust on all sides, then transfer them to a plate to rest.
- Sauté Onions: Lower the heat to medium. Add the finely chopped onions to the pot and cook them for 5 to 7 minutes, stirring frequently, until they are softened and lightly golden.
- Add Garlic and Paprika: Stir in the minced garlic and cook for about 30 seconds until fragrant. Immediately add both sweet and smoked paprika, stirring thoroughly to coat the onions and prevent the spices from burning.
- Incorporate Tomato Paste and Beef: Add the tomato paste and cook for 1 minute to deepen the flavors. Return the browned beef, along with any juices, to the pot and mix well.
- Add Broth and Simmer: Pour in the beef broth, stir to combine all ingredients, and bring the mixture to a gentle simmer. Cover the pot and cook on low heat for 1.5 to 2 hours, or until the beef becomes tender and flavorful.
- Prepare Sour Cream Mixture: In a small bowl, whisk together the sour cream and all-purpose flour until smooth. Temper this mixture by gradually adding a few spoonfuls of the hot sauce from the pot, stirring continuously to avoid curdling.
- Thicken the Sauce: Stir the tempered sour cream mixture back into the pot. Cook the stew for an additional 5 to 10 minutes, allowing the sauce to thicken and become creamy.
- Finish with Lemon and Seasoning: Stir in lemon juice for brightness. Adjust salt and pepper according to taste, then remove the pot from the heat.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish before serving. Pair the beef paprikash with egg noodles, rice, or mashed potatoes to enjoy the flavorful sauce fully.
Notes
- For a richer flavor and creamier texture, replace half of the sour cream with heavy cream.
- If you prefer a thicker sauce, let the stew simmer uncovered for a few extra minutes after adding the sour cream mixture.
- This dish pairs excellently with egg noodles, rice, or mashed potatoes, which help absorb the delicious creamy sauce.
