Marhahus Papprikas Creamed Beef Paprikas
Immerse yourself in the rich flavors of Hungarian cuisine with Marhahús Paprikás, or Creamed Beef Paprikas, a heartwarming dish that combines tender beef chuck, sweet Hungarian paprika, and a luscious sour cream sauce. Slow-simmered to perfection, the beef is infused with layers of flavor from golden onions, garlic, and a touch of tomato paste, all enriched by fragrant bay leaves and beef stock. The sauce is delicately thickened with a flour slurry, creating a smooth, velvety texture that pairs beautifully with egg noodles or traditional spaetzle. Topped with a sprinkle of fresh parsley, this comforting classic is a showstopper for family dinners or cozy gatherings. Perfectly balancing smoky, creamy, and savory notes, this one-pot wonder is an irresistible nod to old-world cooking.
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Recipe Information
Ingredients
- 2 lbs Beef chuck, cut into 1-inch cubes
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 2 tbsp Vegetable oil
- 2 tbsp Unsalted butter
- 2 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 2 tbsp Sweet Hungarian paprika
- 1 tbsp Tomato paste
- 4 cups Beef stock
- 2 Bay leaves
- 2 tbsp All-purpose flour
- 1 cup Sour cream
- 12 oz Egg noodles or spaetzle, cooked
- 2 tbsp Chopped fresh parsley (optional, for garnish)
Instructions
Season the beef cubes with salt and pepper. Set aside.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil and butter over medium-high heat. Add the beef in batches, browning on all sides. Avoid overcrowding the pan. Once browned, remove the beef and set aside.
In the same pot, lower the heat to medium and add the chopped onions. Cook for 5-7 minutes until softened and golden. Stir in the minced garlic and cook for an additional minute.
Sprinkle the paprika over the onions and quickly stir to coat. Be careful not to let the paprika burn.
Add the tomato paste to the pot and stir for another minute. Return the beef to the pot, along with any accumulated juices.
Pour in the beef stock and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 60-75 minutes, or until the beef is tender.
In a small bowl, mix the flour with a few tablespoons of the cooking liquid to create a smooth slurry. Stir this mixture into the pot and let it simmer for another 5-10 minutes to thicken the sauce.
Remove the pot from the heat. In a separate bowl, whisk the sour cream, then slowly add a ladleful of the hot sauce to temper it. Stir the tempered sour cream back into the pot.
Serve the Marhahús Paprikás over cooked egg noodles or spaetzle. Sprinkle with fresh parsley if desired.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.0 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 709 mg | 15% | |
*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.
