Description
Authentic Beef Paprikash is a classic Hungarian stew featuring tender beef chunks simmered in a rich, paprika-infused sauce enriched with sour cream. This hearty dish offers a perfect balance of smoky and creamy flavors and is traditionally served over egg noodles or with crusty bread for a satisfying meal.
Ingredients
Scale
Beef and Coating
- 1½ pounds beef chuck, cut into bite-sized pieces
- 3 tablespoons all-purpose flour, divided
- Salt and freshly ground black pepper to taste
Seasoning and Sauce
- 2 tablespoons Hungarian sweet paprika
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low-sodium beef broth
- ¾ cup full-fat sour cream
Garnish
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Coat the beef: In a shallow bowl, combine 1 tablespoon of flour with salt and freshly ground black pepper. Toss the beef chuck pieces in this mixture until they are lightly coated. Set aside to prepare for browning.
- Brown the beef: Melt 2 tablespoons of butter in a skillet over medium-high heat. Working in batches, brown the beef pieces until they develop a golden crust on all sides. Remove the browned beef and set aside to prevent overcrowding the pan.
- Sauté aromatics: To the same skillet, add the remaining butter. Sauté the finely chopped yellow onion until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add paprika and flour: Sprinkle the Hungarian sweet paprika over the onions and garlic, stirring constantly for 30 seconds to release its flavor and color. Whisk in the remaining 2 tablespoons of flour and cook for about 1 minute to form the base of the sauce.
- Simmer with broth and beef: Gradually whisk in the low-sodium beef broth. Bring the mixture to a gentle simmer and allow it to thicken slightly. Return the browned beef pieces and any accumulated juices back to the skillet. Season with salt and pepper to taste. Cover and let it simmer on low heat for 25-35 minutes, or until the beef is tender.
- Incorporate sour cream: In a small bowl, whisk the full-fat sour cream until smooth. Temper the sour cream by gradually whisking in about ½ cup of the hot sauce from the skillet to prevent curdling. Stir the tempered sour cream into the skillet gently. Heat the mixture gently, making sure not to boil, until the sauce is creamy and well combined.
- Adjust and serve: Taste the dish and adjust seasoning with additional salt and pepper if needed. Serve the authentic beef paprikash garnished with chopped fresh parsley. It pairs beautifully over cooked egg noodles or alongside crusty bread for soaking up the flavorful sauce.
Notes
- Be sure to temper the sour cream slowly to avoid curdling in the hot sauce.
- If you prefer a thicker sauce, you can add a bit more flour during the paprika step or reduce the sauce longer during simmering.
- Hungarian sweet paprika is key for authentic flavor — avoid smoked or hot paprika for this recipe.
- Serve with traditional egg noodles or crusty bread to make a complete meal.
- Leftovers store well refrigerated for up to 3 days and reheat gently on stovetop.
