Best 13 Beef Paprika Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Beef paprika is a classic Hungarian dish that is enjoyed by people all over the world. It is a hearty and flavorful stew that is made with beef, paprika, and a variety of other vegetables. The beef is typically braised in a rich tomato sauce, and the paprika gives the dish its characteristic red color and smoky flavor. Other common ingredients in beef paprika include onions, garlic, bell peppers, carrots, and potatoes. The dish is often served with mashed potatoes, rice, or noodles.

This article provides three different recipes for beef paprika. The first recipe is a traditional Hungarian beef paprika that is made with all of the classic ingredients. The second recipe is a simplified version of beef paprika that is perfect for busy weeknights. The third recipe is a slow cooker beef paprika that is perfect for those who want to set it and forget it.

No matter which recipe you choose, you are sure to enjoy this delicious and comforting dish. Beef paprika is a great way to warm up on a cold winter day, and it is also a great dish to serve at a party or potluck.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

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

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

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.

EASY BEEF STROGANOFF WITH PAPRIKA



Easy Beef Stroganoff with Paprika image

Make and share this Easy Beef Stroganoff with Paprika recipe from Food.com.

Provided by Dannygirl

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs stewing beef or 2 lbs ground beef
1 cup water
1 envelope onion soup mix
1 can cream of mushroom soup
1 teaspoon crushed garlic
2 teaspoons Worcestershire sauce
salt and pepper
1 (500 ml) container sour cream
1 package egg noodles
paprika

Steps:

  • Brown stewing beef in water, in skillet.
  • Stir in onion soup mix, mushroom soup, garlic Worhestershire and salt and pepper.
  • Let cook over medium heat for about 15 minutes, stirring often.
  • Prepare egg noodles while mixture is cooking.
  • Add sour cream to mixture and spoon onto individual servings of egg noodles.
  • Sprinkle with Paprika and serve.

Nutrition Facts : Calories 891.3, Fat 70.6, SaturatedFat 32.5, Cholesterol 198.6, Sodium 1486.6, Carbohydrate 16.3, Fiber 0.7, Sugar 3.5, Protein 46.7

BEEF PAPRIKA



BEEF PAPRIKA image

My mother used to make this for our family all the time. It was one of my favorite dishes from her kitchen. I'd like to take it from my kitchen now and share it with you all! It is extremely quick and easy to make! You can add chicken in place of beef strips and use rice or other noodles in place of egg noodles for this recipe....

Provided by Ariann Childress

Categories     Other Main Dishes

Time 35m

Number Of Ingredients 15

FRY
1 lb beef strips, cut thin or cubed
1 medium yellow onion sliced
1 Tbsp garlic minced (fresh or bottle)
SAUCE
2 tsp paprika
3/4 c ketchup
1 Tbsp brown sugar, firmly packed
2 Tbsp worcestershire sauce
1/2 tsp dry mustard
1 dash(es) red pepper
1 1/2 c water
THICKENING INGREDIANTS
2 Tbsp all purpose flour
1 c water

Steps:

  • 1. Cut beef into small strips or cubed which ever you prefer. Clean and slice onion. Fry in pan on medium/medium high with garlic until tender and browned through out.
  • 2. Sauce mixture: Combine all spiced ingredients in medium bowl and mix until smooth. Add to meat stirring until all the meat is completely covered. Add 1 1/2 cups water then bring to a boil.
  • 3. Thickening: Mix together flour and water until smooth. add into meat and sauce mixture slowly while stirring until you get the desired thickness of the sauce. I like mine with a little more gravy like texture. Remove from heat and serve over Egg Noodles~
  • 4. Boil your Egg Noodles/Rice during last 5 minutes or so before serving.
  • 5. "Note:" rinsing off excess grease will not take away from the flavor" I've also used Jalepino peppers and mushrooms, but you can use what ever you like.

BEEF TENDERLOIN WITH SMOKED PAPRIKA MAYONNAISE



Beef Tenderloin with Smoked Paprika Mayonnaise image

Provided by Shelley Wiseman

Categories     Roast     Dinner     Buffet     Mayonnaise     Beef Tenderloin     Spice     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 12 servings

Number Of Ingredients 11

For beef:
2 large garlic cloves
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 tablespoon olive oil
1 (3 1/2- to 4-pound) trimmed beef tenderloin roast, tied
For mayonnaise:
1 cup mayonnaise
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 tablespoons meat juices from beef, or to taste

Steps:

  • Roast tenderloin:
  • Preheat oven to 500°F with rack in middle.
  • Mince and mash garlic to a paste with 1 1/4 teaspoon salt. Transfer to a small bowl and stir in paprika, cumin, oil, and 1 teaspoon pepper.
  • Pat tenderloin dry, then rub garlic mixture all over it. Roast in a roasting pan until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare.
  • Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes to 1 hour. (Internal temperature will rise to about 130°F as it rests.)
  • Make mayonnaise:
  • Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste
  • To serve:
  • Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise.

MY FAVORITE BEEF PAPRIKA



My Favorite Beef Paprika image

Thi is my favorite way to cook round steak. It comes out so wonderfully tender and delicious. You can serve over rice or my preference which is egg noodles.

Provided by Mysterygirl

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs round steaks, 1/2 inch thick
3 tablespoons flour
3 tablespoons vegetable oil
2 medium onions, thinly sliced
1/2 teaspoon salt, to taste
1 cup beef stock
1 tablespoon paprika
1/2 cup sour cream

Steps:

  • Cut meat into serving size pieces and coat with flour.
  • Reserve remaining flour.
  • Pour oil into skillet and brown meat over medium heat for about 5 minutes per side.
  • Remove meat.
  • Add onions to skillet and cook for about 2 minutes, stirring constantly.
  • Stir in salt and remaining flour until blended.
  • Gradually stir in beef stock and paprika.
  • Bring to a boil.
  • Return steaks, reduce heat and simmer 45 minutes or until fork tender, turning once.
  • Remove steaks, skim fat from gravy and stir in sour cream until blended.
  • Heat through- DON'T BOIL!
  • Serve with rice or egg noodles.

BEEF PAPRIKA SOUP AND DUMPLINGS



Beef Paprika Soup and Dumplings image

Make and share this Beef Paprika Soup and Dumplings recipe from Food.com.

Provided by ElaineAnn

Categories     Hungarian

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon oil
1 tablespoon paprika
2 lbs stewing beef
10 cups hot water
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
4 cups flour
1 teaspoon salt
2 eggs
3/4 cup lukewarm water

Steps:

  • Using a large soup kettle: Sauté onion and garlic in oil over low heat until soft.
  • Add paprika. meat, and hot water.
  • Add Worcestershire sauce, salt, and pepper.
  • Cover and simmer 2 1/2 to 3 hours.
  • About 1/2 hour before serving, mix dumpling ingredients together until smooth.
  • Drop dumplings by spoonful into soup (dip spoon in hot broth occasionally to make it easier to drop dough).
  • Continue cooking 1/2 hour.

Nutrition Facts : Calories 445.6, Fat 20.4, SaturatedFat 7.7, Cholesterol 103.1, Sodium 553.4, Carbohydrate 40.4, Fiber 1.8, Sugar 0.9, Protein 23.2

BEEF PAPRIKA STEW VIENNESE STYLE (GULASH)



Beef Paprika Stew Viennese Style (Gulash) image

There are many varieties of this dish. The Hungarians cook it a lil different, than the Austrians and Viennese people have their own Gulash recipes going on. So if you order the same dish in Vienna and in Hungary you probably are going to get 2 different dishes. Here I talk about a Gulash based on a Austrian / Viennese Style. It's basically beef broth, Hungarian Paprika powder (it really makes a difference what kind of paprika powder you use.. so don't expect it to come out that great - in Austria we grave that dish - if you substitute the paprika powder with anything you have at home that comes close ). I like that dish cause you can use it in so many ways. We eat dumblings, potatoes, spaetzles (its a german style pasta), Franks, rolls with it and it makes us very happy.

Provided by Vienna26

Categories     Stew

Time 1h30m

Yield 2-4 serving(s)

Number Of Ingredients 12

4 onions (white or yellow)
1 garlic clove (medium size)
1/2 lb stew meat (beef)
2 cups beef broth (maybe a lil more)
2 pinches cayenne pepper
1 tablespoon Hungarian paprika (the sweet type if you have a choice)
1/2 teaspoon caraway powder
1 teaspoon dried marjoram
1 tablespoon tomato paste
1/4 cup dry red wine
salt
pepper

Steps:

  • Chop the onions and press the garlic (garlic press). You can cut it in very tiny pieces too if you don't have a press, just make sure you cut them tiny. The onions should not be cut in to big pieces either.
  • Cut the meat in smaller pieces (we want to reduce the cooking time, as beef takes forever to get tender), about 1/2 inch x 1/2 inch. I chose extra-lean beef already cut in little pieces for my stew and before I cooked it I made sure the meat is clean (not too much fat, but don't cut everything away as it gives flavor).
  • Add some oil (any veggie oil maybe not necessarily something with too much flavor, like olive oil) and sear them until the get some color.
  • Add the garlic and add some more color to the onion-garlic mix (don't burn though). I would recommend medium-high heat for this step (depends on your range though).
  • Now remove the onions-garlic mix and put it in a bowl and let it sit on the side. You keep the pan on the range meanwhile because we want to sear the meat in that same fat we used for the onions. If you have to add some oil you can do that. But be careful with the oil as we don't want a too oily stew in the end.
  • Now add the beef and sear it in there a lil (2-3 min).
  • Add the onion-garlic mix, the cayenne pepper, paprika powder, caraway and majoram, salt and pepper. Stir it a lil bit. You don't want to do that too long, cause if the paprika powder just burns a lil bit it get very bitter and we don't want that.
  • Add the broth and let it cook (not like heavy boiling but more than simmering) for about 40 minutes. Stir occasionally.
  • After 40 minutes add the wine and the tomato paste and stir well (to make sure the tomato paste doesn't clumb or anything). Cook for another 20 mintues. Stir occasionally. Done.
  • I would recommend not to serve the Gulash right after you made it. Best thing is to let it cool down (best thing over night in the fridge) and warm it up again the next day. You will see that flavors will come out even more after that. In Austrian we say a good Gulash needs to be warmed up at least twice before its really really good. So you see that could be an awesome dish to cook in advance.
  • If you should be concerned that your gulash is too liquidish just let it sit over night and warm it up again, its going to be way more creamy than the day before (it propably is going to be very stiff after putting it out from the fridge it will get softer again after warming it up. :) ).
  • You can serve it with potatoes, german or french rolls, any kind of german style dumbling, pasta, german style pasta (spaetzle), etc.

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

BEEF PAPRIKA



BEEF PAPRIKA image

Categories     Beef

Yield 6-8 servings

Number Of Ingredients 14

1/4 cup shortening
2 lb beef chuck or round cut into 1 inch cubes
1 cup onion sliced
3/4 cup Ketchup
1 garlic clove minced
2 Tbsp Worcesterchire sauce
1 Tbsp brown sugar
2 tsp salt
2 tsp paprika
1/2 tsp dry mustard
dash Cayenne pepper
1 1/2 cup water
2 Tbsp flour
1/4 cup water

Steps:

  • Melt shortening and skillet and add meat, onion and garlic Cook until meat is brown and onion is tender Stir in Ketchup, Worcestershire, sugar, salt, paprika, mustart, cayenne & 1 1/2 cup water Cover: simmer 2-2 1/2 hrs Blend flour & 1/4 cup water Stir gradually into meat mixture Heat to boiling stiring constantly Boil and stir x 1 minute

Tips:

  • To make the paprika sauce, use a good quality paprika powder. This will make a big difference in the flavor of the dish.
  • If you don't have sour cream, you can substitute plain yogurt or crème fraîche.
  • Serve the beef paprika with egg noodles, mashed potatoes, or rice.
  • Garnish the dish with fresh parsley or chives for a pop of color.
  • For a richer flavor, use beef chuck roast or short ribs instead of stew meat.
  • If you like your sauce thicker, add a cornstarch slurry (equal parts cornstarch and water) to the simmering sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Beef paprika is a classic Hungarian dish that is easy to make and full of flavor. The tender beef is braised in a rich paprika sauce, and the result is a hearty and satisfying meal. Serve it with your favorite sides, such as egg noodles, mashed potatoes, or rice, and enjoy!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #main-ingredient     #preparation     #beef     #crock-pot-slow-cooker     #dietary     #meat     #equipment     #4-hours-or-less

Related Topics