My Favorite Beef Paprika
Indulge in the rich, smoky flavors of My Favorite Beef Paprika, a hearty, comforting dish perfect for cozy nights. Tender chunks of beef chuck are seared to perfection, then simmered in a luscious paprika-infused tomato broth with sweet bell peppers and a hint of garlic. The combination of both sweet and smoked paprika creates a depth of flavor that pairs beautifully with the creamy tang of sour cream stirred in at the end. Served over buttery egg noodles or fluffy rice, and garnished with fresh parsley, this recipe is a crowd-pleasing classic you’ll want to make again and again. Ready in just under two hours, this one-pot wonder is both easy to prepare and irresistibly satisfying. Perfect for fans of beef stew or Hungarian-inspired dishes, this recipe will transport your taste buds with every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds beef chuck, cut into bite-sized cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup crushed tomatoes
- 1 piece bay leaf
- 1 medium red bell pepper, sliced
- 0.5 cup sour cream
- 2 tablespoons fresh parsley, chopped
- 4 cups egg noodles or rice (optional, for serving)
Instructions
In a large bowl, toss the beef cubes with the flour, salt, and black pepper until evenly coated.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
In batches, sear the beef cubes on all sides until browned. Remove and set aside on a plate.
Reduce the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes until softened, scraping up any browned bits from the bottom of the pot.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle in the sweet paprika and smoked paprika, then stir to coat the onions and garlic evenly.
Add the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Pour in the beef broth and crushed tomatoes, stirring to combine. Add the bay leaf.
Return the browned beef cubes to the pot, along with any juices that have accumulated on the plate.
Bring the mixture to a gentle simmer, then lower the heat to maintain a low simmer. Cover and cook for 60 minutes, stirring occasionally.
After 60 minutes, add the sliced red bell pepper to the pot and continue cooking uncovered for another 20-30 minutes, or until the beef is tender and the sauce has thickened slightly.
Remove and discard the bay leaf.
Stir in the sour cream until the sauce is velvety and rich. Taste and adjust seasoning with additional salt or pepper if needed.
Garnish with freshly chopped parsley before serving.
Serve hot over egg noodles or rice, if desired.
Nutrition Facts
Calories |
3566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 4829 mg | 210% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 29.7 g | ||
| Protein | 183.7 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 3810 mg | 81% | |
*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.
