Hungarian Beef Paprikash is a comforting, hearty dish that brings together tender chunks of slow-cooked beef in a rich, paprika-infused sauce. With a balance of sweetness, warmth, and deep umami flavors, this dish is best served over egg noodles, mashed potatoes, or even rice for a satisfying meal. The addition of sour cream and fresh dill adds a bright, creamy contrast that enhances every bite. This dish is a true taste of Eastern Europe, perfect for cozy nights and family gatherings. The slow simmering process allows the flavors to meld beautifully, creating a luscious, velvety sauce that coats each piece of beef. Whether you’re new to Hungarian cuisine or looking for a nostalgic classic, this Beef Paprikash is guaranteed to impress with its depth of flavor and rich tradition.
Full Recipe:
Ingredients:
- 2 lb beef chuck roast, cubed into 1-2 inch pieces
- Salt & pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 2 cloves garlic, minced
- 3 tbsp Hungarian sweet paprika
- ½ tsp dried oregano
- ½ tsp caraway seeds, lightly crushed
- 15 oz can of crushed tomatoes
- 2 cups beef broth
- 1 bay leaf
For serving (optional):
- Egg noodles, mashed potatoes, or rice
- Sour cream
- Fresh dill or parsley
Directions:
- In a bowl, season the cubed beef with salt, pepper, and flour. Toss to coat evenly.
- Heat 1-2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, searing for 1-2 minutes per side. Remove and set aside.
- In the same Dutch oven, reduce heat to medium and add diced onions. Sauté for 3-5 minutes until softened.
- Add the diced peppers and minced garlic, cooking for another 1-2 minutes.
- Stir in paprika, oregano, and crushed caraway seeds, coating the vegetables well.
- Pour in crushed tomatoes and beef broth, stirring to deglaze the pot. Add the bay leaf and return the beef and its juices.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Remove the lid, stir, and cook uncovered on medium-low heat for another hour, stirring occasionally, until the meat is tender and the sauce thickens.
- Serve over egg noodles, mashed potatoes, or rice. Garnish with sour cream and fresh herbs.
Prep Time: 10 minutes | Cooking Time: 2 hours 15 minutes | Total Time: 2 hours 25 minutes
Kcal: 375 kcal | Servings: 8 servings
The History of Paprikash
Paprikash is one of Hungary’s most iconic dishes, tracing its roots back to the 18th century, when paprika was first introduced to Hungarian kitchens. The word “paprikash” itself comes from “paprika,” which is the Hungarian term for both the spice and the pepper from which it is derived.
Paprika was originally brought to Eastern Europe from the Americas and quickly became a staple in Hungarian cooking. Unlike regular paprika found in most grocery stores, Hungarian paprika is known for its depth of flavor and various grades, including sweet, hot, and smoked varieties. In traditional Hungarian homes, Paprikash was often made with chicken, lamb, or veal, depending on the availability of ingredients.
Beef Paprikash, though less common than its poultry counterpart, became a favorite due to the richness of the beef and how well it absorbs the flavors of paprika and other seasonings. It’s a dish that has remained popular for generations, often cooked for special occasions, family gatherings, or as a hearty weeknight dinner.
What Makes Beef Paprikash Unique?
Several elements make Beef Paprikash stand out from other beef stews or paprika-based dishes:
1. The Use of Authentic Hungarian Paprika
The star of the dish is undeniably the Hungarian sweet paprika. Unlike regular paprika, Hungarian varieties have a deeper, more complex flavor, which is essential to achieving the authentic taste of the dish. Some variations include a small amount of hot paprika or smoked paprika for extra depth and a bit of heat.
2. Slow-Cooked for Maximum Flavor
Unlike quick stir-fry dishes, Beef Paprikash is best when slow-cooked over low heat, allowing the flavors to develop and the beef to become melt-in-your-mouth tender. This process typically takes about two hours, but the result is well worth the wait.
3. Simple Ingredients, Rich Taste
Beef Paprikash doesn’t rely on fancy ingredients or complex cooking techniques. Instead, it brings out the best in simple, fresh ingredients: onions, bell peppers, garlic, beef broth, crushed tomatoes, and aromatic spices. The result is a rich, slightly tangy, and smoky sauce that pairs perfectly with soft, buttery noodles or creamy mashed potatoes.
4. The Creamy, Velvety Finish
Although it’s not mandatory, sour cream is often added as a finishing touch to Paprikash, creating a velvety, creamy texture that balances out the paprika’s bold flavors. This slight tanginess enhances the dish and gives it a luxurious, smooth consistency.
Why You Should Make Beef Paprikash
If you’re looking for a hearty, flavor-packed meal that is both comforting and relatively easy to prepare, Beef Paprikash is the perfect choice. Here’s why:
✔ It’s a One-Pot Meal: You only need a Dutch oven or large pot to cook everything, which means minimal cleanup.
✔ Perfect for Meal Prep: The flavors only get better the next day, making it a fantastic make-ahead meal.
✔ Customizable: You can adjust the heat level, thickness of the sauce, or even make it gluten-free by omitting the flour.
✔ Great for Family Dinners: This dish is filling, wholesome, and universally loved, making it ideal for feeding a crowd.
How to Serve Beef Paprikash
One of the great things about Beef Paprikash is its versatility. While the traditional way to serve it is over egg noodles (nokedli or spätzle), there are several ways to enjoy this dish:
- With Mashed Potatoes: The creamy potatoes soak up the sauce beautifully.
- Over Rice: A simple option that complements the rich flavors.
- With Cauliflower Rice: For a low-carb alternative.
- As a Standalone Stew: If you want to enjoy it as a thick, rich beef stew, just ladle it into a bowl and add a dollop of sour cream on top.
Regardless of how you serve it, a sprinkle of fresh parsley or dill on top adds a fresh and vibrant touch to the dish.
Tips for Making the Best Beef Paprikash
- Use High-Quality Hungarian Paprika: This is non-negotiable! The flavor of the dish depends on it.
- Sear the Beef Properly: Browning the beef before simmering locks in flavor and adds depth to the final dish.
- Slow Cook for Tender Meat: Rushing the cooking process will result in tough beef. Be patient!
- Deglaze the Pan: Use the crushed tomatoes and broth to scrape up any browned bits from the bottom of the pot this adds an extra layer of flavor.
- Let It Rest: Like many stews, Beef Paprikash tastes even better the next day, so don’t be afraid to make it in advance.
Conclusion
Beef Paprikash is more than just a meal it’s a cultural experience. With its deep-rooted history, rich flavors, and simple yet delicious preparation, it’s easy to see why this dish has been loved for generations.
Whether you’re new to Hungarian cuisine or a longtime fan, this dish is a must-try. The combination of tender beef, aromatic spices, and velvety sauce makes it a perfect dish for family dinners, cozy nights in, or special occasions.