Savory Beef Paprika
Indulge in the comforting flavors of Savory Beef Paprika, a hearty, slow-simmered dish that combines tender chunks of seared beef chuck roast with a smoky, sweet paprika-infused sauce. This recipe strikes the perfect balance of richness and spice, enhanced by vibrant slices of red and green bell peppers, a hint of garlic, and the tangy brightness of sour cream. The sauce, thickened with crushed tomatoes and fragrant beef broth, clings beautifully to buttery egg noodles for a satisfying family dinner or special occasion meal. With simple prepping and slow-cooking methods, this one-pot wonder transforms humble ingredients into a flavor-packed feast. Perfectly seasoned and garnished with fresh parsley, it’s comfort food at its finest!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 2 cups beef broth
- 1 cup crushed tomatoes
- 1 large, sliced red bell pepper
- 1 large, sliced green bell pepper
- 2 tablespoons, chopped fresh parsley
- 0.5 cup sour cream
- 12 ounces, cooked egg noodles
Instructions
Trim excess fat from the beef chuck roast and cut it into 1-inch cubes. Season the meat with salt and ground black pepper.
In a large bowl, mix the sweet paprika, smoked paprika, and all-purpose flour. Toss the beef cubes in the mixture to coat evenly.
Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. In batches, sear the beef until browned on all sides, about 2-3 minutes per side. Remove the beef and set it aside.
Lower the heat to medium and in the same pot, sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Deglaze the pot by pouring in 1 cup of beef broth, scraping the bottom to loosen any browned bits. Return the beef to the pot.
Add the remaining 1 cup of beef broth, crushed tomatoes, and a pinch of extra salt if desired. Stir well to combine.
Bring the mixture to a gentle simmer. Cover the pot and let it cook over low heat for 1.5 hours, stirring occasionally. Add a small amount of water or broth if the liquid reduces too much.
After 1.5 hours, add the sliced red and green bell peppers to the pot and continue to simmer for an additional 20 minutes until the peppers are tender.
Taste the sauce and adjust seasoning as needed. Stir in the chopped parsley for a fresh flavor boost.
Just before serving, swirl the sour cream into the stew for a creamy texture and rich flavor. Serve over freshly cooked egg noodles.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.1 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 874 mg | 19% | |
*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.
