Hungarian Beef Paprikash Recipes

HUNGARIAN BEEF PAPRIKASH

Steps:

• Pat the beef dry, then salt and pepper before placing in the pot.
• Brown the meat on all sides for a few minutes in the pot with oil and butter.
• Transfer beef to a bowl.
• Add onions, garlic and more butter to pot. Sautee until tender, then transfer onion/garlic to a bowl.
• Add can of chopped tomatoes and mustard to pot, stirring and scraping all the bits off bottom of pot.
• Add in the onions and stir until combined with sauce, about 2 minutes.
• Empty the two cups of beef broth into pot, along with the Red Peppers. Stir until slightly softened.
• Add beef, and stir in hot sauce to taste. Remember the hot sauce gains strength as it cooks, so keep testing periodically to get the level heat you want, adding a little at a time.
• Add orange juice and stir over low heat for a few minutes, again testing the level of heat with the hot sauce. Leave uncovered while stirring.
• Once all is to a good boil, cover, reduce heat, and let simmer for one hour. You can even turn it off and let sit for a few hours, to have ready for a meal hours later.
• Now bring the pot to a boil, and add the sour cream. Sitr until blended. Sauce should have a rich orange color, and a creamy, not thick texture. If too thick, add more orange juice.
• Update the level "heat" with more hot sauce, if desired.
• Serve over white rice or thick egg noodles. Enjoy!

SLOW COOKER BEEF PAPRIKASH

Steps:

• Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
• Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.

MAGYAR BEEF PAPRIKASH

Steps:

• Pat meat dry with a paper towel; season with salt and pepper.
• Heat two tablespoons of the butter in a large skillet or wide pot.
• Saute the pieces of meat in a single layer until browned on all sides.
• Transfer to a plate and continue with the remaining meat, adding more butter as necessary.
• Reduce the temperature and saute mushrooms in the same pan, adding additional butter as necessary (about 5 minutes).
• Transfer the mushrooms to a separate plate.
• Melt the remaining butter in the skillet and saute the onions until tender but not browned; add to the mushrooms.
• Add mustard and tomato paste to the skillet; stir to mix.
• Slowly stir in 2 cups of the beef broth to make a smooth sauce, stirring up all the bits from the bottom of the pan.
• Stir in sherry and paprika.
• Return mushrooms and onions to skillet.
• Simmer, uncovered, for ten minutes.
• Gradualy stir remaining 1 cup beef broth into sour cream in a small bowl until mixture is smooth.
• Add to the pan and simmer for three minutes.
• Add beef and noodles.
• Gently heat to serving temperature.
• Serve immediately.

HUNGARIAN GOULASH I

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
• In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.