This Hungarian inspired Beef Paprikash is the ultimate hearty, flavorful meal that is perfect for fall and winter! Using sweet Hungarian paprika, it is best served over egg noodles, rice or mashed potatoes and topped with sour cream and fresh dill.
Coming from Slovak decent I feel like I've always had a healthy appreciation for Eastern European cuisine but over the past few years I've really come to love the flavors of this dynamic region. Hearty, flavorful meals with a love for fermented foods, what's not to love?
Last fall I went on a bit of a stroganoff kick but this year it is all about the paprika, and y'all this Beef Paprikash recipe is so. good. It does take a little time on the stove but the tender beef and luscious sauce is absolutely worth it.
Be sure to use quality Hungarian sweet paprika for the best results!
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What is paprikash?
The word paprikash is derived from the Hungarian word paprika and basically refers to a traditional sauce heavily seasoned with this classic Hungarian spice.
While Chicken Paprikash seems to be more widely know we love this beef version which can be served over egg noodles, mashed potatoes or even eaten as a thick stew. Be sure to top it with sour cream and fresh dill or parsley for the ultimate Eastern European experience.
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Equipment
- Large Dutch oven: I love using my Le Creuset Dutch oven for this recipe but any heavy pot with a lid will work.
- Measuring cups and spoons
Ingredients and Substitutions
- Beef chuck roast: You can purchase precut stew meat for this recipe if you'd like but I prefer to buy a 2 lb cut of chuck roast and then just cube it myself. The meat has great flavor and always comes out really tender.
- All purpose flour: To make this recipe gluten free and paleo and Whole30 compatible you can substitute casava flour.
- Salt & pepper
- Olive oil: You can substitute with avocado oil, vegetable oil or another oil of your choice.
- Onion: I like using a large yellow onion for this recipe, but white onions and even red onion will work.
- Bell peppers: I like a combination of 1 green bell pepper and 1 red pepper. However, feel free to use what you have on hand.
- Garlic: As with all my recipes I highly recommend using fresh garlic rather than the jarred, pre-minced garlic. It doesn't take much additional effort and it is so much tastier.
- Hungarian sweet paprika: The quality of your paprika really does make a difference in this recipe. I highly recommend looking for Hungarian paprika or at least sweet paprika. If you want to sub 1 of the 3 tablespoon with hot paprika you can do that for a spicier dish.
- Dried oregano or majorem
- Caraway seeds: These are optional if you're not a big fan of caraway but they add terrific authentic flavor. I like to lightly crush them with a knife before adding to really bring out the flavor.
- Crushed tomatoes
- Beef broth
Toppings
- Sour cream
- Fresh dill
- Fresh parsley
Serving suggestions
My favorite ways to serve this dish are over egg noodles, mashed potatoes or rice.
If you are looking to make it low carb you can eat this dish on its own or over cauliflower rice.
Recipe FAQs
My favorite cut of beef for this recipe is chuck roast. I buy 2 lbs and then simply cube them at home. But you can also use pre-cubed beef stew meat.
The sauce should be reduced to a consistency a little thicker than stew and the beef should be incredibly tender. If the beef is chewy at all then it needs more time on the stove.
Yes, for this recipe it does. I recommend using a high quality Hungarian sweet paprika. if you want a little spicier dish you can substitute 1 of the 3 tbsps with hot paprika and add a pinch of cayenne.
Using regular paprika won't ruin this dish but it won't have the same authentic depth of flavor that sweet Hungarian paprika will give you.
Dietary Information
This recipe is naturally dairy free and can easily be made gluten free as well as Whole30 and Paleo compatible by simply substituting casava flour for all purpose flour or leaving it out all together.
If served with cauliflower rice this recipe is very low in carbs. For Whole30 it's also great over mashed potatoes.
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Made this Beef Paprikash? Let me know what you think in the comments!
Recipe
Beef Paprikash
Equipment
- Dutch oven
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 lb beef chuck roast, cubed into 1-2 inch pieces
- salt & pepper
- 2 tablespoon all purpose flour
- 2 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 2 cloves garlic, minced
- 3 tablespoon sweet paprika
- ½ teaspoon dried oregano
- ½ teaspoon caraway seeds, lightly crushed
- 15 oz can of crushed tomatoes
- 2 cups beef broth
- 1 bay leaf
For serving (optional)
- sour crean
- fresh dill
- fresh parsley
Instructions
- Add cubed beef to a mixing bowl and sprinkle with a generous pinch of salt and pepper and 2 tablespoon of flour. Mix until the beef is evenly coated. Heat 1-2 tablespoon of olive oil in a large dutch oven over medium high to high heat until shimmering. Add the beef in a single layer (you should immediately hear a sizzle, if you don't the oil isn't hot enough). Cook undisturbed for one minute then flip to the other side and cook and additional minute to brown. Remove the beef to a bowl and repeat the process until all beef has been browned. Then set the beef aside.
- In the same dutch oven add a little more olive oil then turn the heat down to medium. Add the diced onions and cook for 3-5 minutes until softened. Then add diced peppers and garlic and cook for another minute or two. Then add sweet paprika, oregano and caraway seeds and stir over medium heat until the vegetables are well coated in the spice mixture. Turn the heat back up to medium high/high then deglaze with a 15 oz can of crushed tomatoes and 2 cups of beef broth. Add in the bay leaf and finally add the browned beef and juices back to the pot.
- Bring the mixture to a boil over medium high to high heat. Then turn the heat down to low and place a lid on the pot. Cook covered on low heat for 1 hour. Then remove the lid, stir and turn the heat up to medium low. Cook for another hour uncovered until the meat is tender and the sauce has reduced. Stirring every so often to ensure it doesn't scorch.
- Remove from the heat and serve with egg noodles, mashed potatoes or on its own. Top with sour cream and fresh dill or parsley. Enjoy!
Brad Woods
Elizabeth my family loved this recipe I had previously prepared a chicken paprikash and it was also delicious. A keeper for our family: )
jamjarkitchen
Wonderful! So glad y'all enjoyed it!
Dorene
I have tried MANY different Beef Paprikash recipes searching for the one that had a flavor like my Grandma's. Finally, I have found it!! Who knew Caraway seed was the "missing" ingredient/flavor profile I have been searching for! Thank You Elizabeth.
jamjarkitchen
Thanks Dorene! So glad you enjoyed it!
David Dinu
Just finished preparing this recipe and now baking it in the oven as I always do with stews. More even heat and less chance of scorching. I made a boo boo when preparing dish. Used 28 oz can of crushed tomatoes instead of 15 as recipe stated. Looks like we'll be having Pasta Sauce but we'll see.
Susan Corpman
It was delicious. I did velvet the stew meat before, it was amazing.
jamjarkitchen
Hi Susan - So glad you enjoyed it!
Kim Bashore
I made this tonight for the first time. I couldn't get sweet paprika and had to use regular paprika. I also submitted tomato sauce for the crushed tomatoes. My husband is a picky eater and I had to make that concession so he'd try it. It was amazing. I can't wait to make it again and hopefully with sweet paprika. Thank you for sharing this recipe.
jamjarkitchen
So glad y'all enjoyed it Kim!
John
This recipe sounds really awesome. Could l add some wine or cognac. Thanks
jamjarkitchen
Absolutely! A splash of wine or cognac would be delicious. I'd recommend using it to deglaze the pan and let it reduce a little before adding the tomatoes and beef broth. It’ll add great depth of flavor. Hope you enjoy!
Donna Baruch
Can I make this without browning beef and veggies before placing in slow cooker ?
jamjarkitchen
Hi Donna - I haven’t made it that way, so I can’t say for sure how it would turn out but the searing step does add a lot of flavor. That said, I don’t see why it wouldn’t work if you skip it and add everything straight to the slow cooker. If you do try it, please let me know how it turns out! And I’ll be sure to share if I end up testing and adding a slow cooker–only version in the future.
Arnold McBay
Ripping recipe and easy to make. Will def. make again.
jamjarkitchen
Hi Arnold - So glad you liked it!