Best 9 Marhahus Papprikas Creamed Beef Paprikas Recipes

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Indulge in the rich flavors of Central Europe with Marhahus Papprikas, a classic Hungarian dish featuring tender beef stewed in a luscious paprika sauce. This delectable dish is a celebration of traditional Hungarian cuisine, combining savory beef, aromatic paprika, creamy sour cream, and a medley of vegetables to create a hearty and comforting meal. Whether you're a seasoned cook or a curious culinary explorer, this article presents three enticing variations of Marhahus Papprikas: the traditional Hungarian recipe, a simplified version for everyday cooking, and a tantalizing slow-cooker variation for effortless preparation. Embark on a culinary journey and discover the secrets to crafting this iconic dish, sure to become a cherished favorite in your kitchen.

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

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.

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

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

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

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

"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 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.

CHICKEN PAPRIKAS



Chicken Paprikas image

This Hungarian comfort-food dish features the country's wax peppers, which are pale yellow in color and have a slightly sweet taste. TV set decorator Agnes Rethy shares her family's recipe.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 11

3 to 4 tablespoons olive oil
8 skinless bone-in chicken thighs
Coarse salt and freshly ground pepper
2 small onions, coarsely chopped
3 Hungarian wax, Italian frying, or Cubanello peppers, seeded and coarsely chopped
2 tablespoons sweet paprika
8 whole peeled canned tomatoes, preferably San Marzano, coarsely chopped
1/3 cup sour cream, plus more for garnish
1/2 cup chopped fresh flat-leaf parsley
Nokedli, for serving
Hungarian Cucumber Salad, for serving

Steps:

  • Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Generously season chicken thighs with salt and pepper; add chicken to Dutch oven and cook, turning once, until deep golden brown, about 8 minutes per side. Remove chicken from Dutch oven and set aside.
  • Add remaining tablespoon olive oil to Dutch oven, if necessary. Add onions and season with salt and pepper. Cook, stirring, until golden, about 10 minutes. Add peppers and cook, stirring, until softened, about 5 minutes. Return chicken to Dutch oven and sprinkle chicken and vegetables with paprika. Add tomatoes and 3/4 cup water; bring to a boil. Cover and let simmer until chicken is very tender, about 40 minutes.
  • Remove Dutch oven from heat; remove chicken from Dutch oven and keep warm. Using an immersion blender, blend vegetables and cooking liquid until smooth. Whisk in sour cream and season with salt and pepper. Return chicken to Dutch oven and keep warm until ready to serve. Garnish with parsley and additional sour cream, and serve with nokedli and cucumber salad.

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.

Tips:

  • Select high-quality beef: Opt for tender cuts like chuck roast, brisket, or short ribs for a rich and flavorful stew.
  • Brown the beef thoroughly: This step adds depth of flavor and helps prevent the meat from becoming tough.
  • Use a variety of vegetables: Incorporate a mix of colorful vegetables like bell peppers, onions, tomatoes, and mushrooms for a more vibrant and nutritious stew.
  • Simmer the stew low and slow: Allow the stew to simmer gently for at least 1 hour, or until the beef is fall-apart tender.
  • Season to taste: Adjust the seasonings as needed, balancing the flavors of paprika, salt, and pepper.
  • Serve with your favorite sides: Pair the stew with mashed potatoes, egg noodles, or rice for a hearty and satisfying meal.

Conclusion:

Marhahus Papprikas, also known as Creamed Beef Paprika, is a classic Hungarian dish that combines tender beef, colorful vegetables, and a rich, flavorful paprika sauce. By following these tips and the detailed recipe instructions, you can easily prepare this comforting stew at home. Whether served as a main course or enjoyed as a cozy winter warmer, Marhahus Papprikas is sure to delight your taste buds and warm your soul. So gather your ingredients, put on your apron, and embark on a culinary journey to savor the authentic flavors of Hungary.

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