Best 3 Beef Chickpea Paprikash Recipes
**Beef and Chickpea Paprikash: A Culinary Journey Through Hungary's Beloved Stew**
Embark on a culinary adventure to the heart of Hungary with beef and chickpea paprikash, a delectable stew that embodies the country's rich culinary heritage. This traditional dish, deeply rooted in Hungarian cuisine, tantalizes taste buds with its vibrant red hue, aromatic paprika spice, and the harmonious blend of tender beef, hearty chickpeas, and an array of colorful vegetables. Discover the secrets behind this beloved stew as we unveil two remarkable recipes: a classic beef and chickpea paprikash, brimming with authentic Hungarian flavors, and a tantalizing vegan version that captures the essence of this dish without compromising on taste. Prepare to be captivated by the vibrant flavors and heartwarming comfort of this Hungarian masterpiece.
SLOW COOKER BEEF PAPRIKASH
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
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.
CRISPY CHICKPEAS WITH BEEF
Related to a classic chili, this fast-cooking recipe combines legumes, meat and spices, with excellent results. This dish works equally well with canned or home-cooked chickpeas; if you like a bit more kick, double or triple the ancho chiles or chile powder. Turmeric or saffron also work well. Don't want to use ground beef? Ground turkey, chicken or pork would sub in well here; add a little oil to the pan first. For a bit more flavor, add a clove or two of chopped garlic to the browning meat. The point is: improvise.
Provided by Mark Bittman
Categories easy, quick, weeknight, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
- Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
- Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 26 grams, Fiber 16 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 701 milligrams, Sugar 10 grams, TransFat 1 gram
CRUNCHY PAPRIKA CHICKPEAS
Made crunchy after time spent in the oven, these chickpeas make a fantastic snack.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Drain and rinse chickpeas; pat dry with paper towels. Transfer to a rimmed baking sheet; toss with olive oil to coat. Spread in a single layer; roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.
- Sprinkle with salt and paprika; roast 2 to 3 minutes more. Cool completely on a paper-towel-lined plate.
Tips for Making the Best Beef and Chickpea Paprikash:
- Choose High-Quality Beef: Opt for a tender cut of beef, such as chuck roast or sirloin steak, for a flavorful and succulent dish.
- Soak the Chickpeas: Soaking the chickpeas overnight or for at least 8 hours helps reduce cooking time and improves their texture.
- Use a Dutch Oven or Large Pot: A Dutch oven or large pot with a lid is ideal for cooking the beef and chickpea paprikash, as it allows for even heat distribution and prevents splattering.
- Brown the Beef in Batches: To prevent overcrowding the pan and ensure even browning, cook the beef in batches. This step develops a rich and flavorful crust.
- Use Homemade or High-Quality Paprika: For the best flavor, use homemade paprika or a high-quality store-bought variety. Freshly ground paprika is also a great option.
- Simmer for Tenderness: Simmer the beef and chickpea paprikash for at least 1 hour, or until the beef is fall-apart tender and the chickpeas are fully cooked.
- Adjust Seasoning to Taste: Taste the paprikash and adjust the seasoning as needed. You may want to add more paprika, salt, or pepper to suit your preference.
Conclusion:
This beef and chickpea paprikash recipe is a delicious and comforting dish that combines tender beef, flavorful chickpeas, and a rich, smoky paprika sauce. It's perfect for a cozy dinner with family or friends. Serve it over egg noodles, mashed potatoes, or rice for a complete meal. With its vibrant colors and delightful aromas, this paprikash is sure to impress your taste buds and leave you craving more.
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