Crisco Beef Paprikash
Indulge in the rich, comforting flavors of Crisco Beef Paprikash, a hearty Hungarian-inspired dish perfect for cozy dinners. Tender chunks of seared beef chuck roast simmer slowly in a luscious sauce made with sweet paprika, tomato paste, and a creamy sour cream mixture, enhanced by the velvety richness of Crisco shortening. Sautéed onions and garlic add depth, while a hint of fresh parsley brightens the final dish. Whether served over buttery egg noodles or enjoyed on its own, this one-pot wonder delivers bold flavor and satisfying texture with each bite. Ready in just over 90 minutes, this classic paprikash is a flavorful fusion of tradition and simplicity, ideal for feeding a hungry family or meal-prepping for the week.
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Recipe Information
Ingredients
- 2 tablespoons Crisco shortening
- 2 pounds Beef chuck roast, cut into 1-inch cubes
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 large Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 2 tablespoons Sweet paprika
- 2 tablespoons Tomato paste
- 3 cups Beef broth
- 1 cup Sour cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 12 ounces Egg noodles, cooked (optional, for serving)
Instructions
Heat 2 tablespoons of Crisco shortening in a large Dutch oven or pot over medium-high heat until melted and shimmering.
Season the beef cubes with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Add half of the beef to the pot in a single layer and sear on all sides until browned, about 5-7 minutes. Remove the browned beef to a plate and repeat with the remaining beef.
Reduce the heat to medium and add the chopped onion to the pot. Sauté until softened and golden, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Stir in the sweet paprika and tomato paste, cooking for 1-2 minutes to allow the flavors to meld.
Return the browned beef to the pot. Pour in 3 cups of beef broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook gently for 1 hour, stirring occasionally.
In a small bowl, whisk together the sour cream and flour until smooth. Stir a ladleful of the hot cooking liquid into the sour cream mixture to temper it, then gradually whisk it back into the pot. Continue to simmer uncovered for 10 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the beef paprikash warm over cooked egg noodles, if desired, and garnish with chopped fresh parsley for a burst of color and freshness.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
