Beef Paprikash Hungarian Style (Print-Friendly Version)

Tender beef, sweet paprika, and peppers, slow-simmered with a silky sauce. Perfect over noodles or potatoes.

# What You’ll Need to Make This:

→ Main

01 - 900 g beef chuck roast, cubed into 2-5 cm pieces
02 - Kosher salt, to taste
03 - Freshly ground black pepper, to taste
04 - 30 ml olive oil, divided
05 - 2 tablespoons all-purpose flour
06 - 1 medium onion, diced
07 - 1 red bell pepper, finely diced
08 - 1 green bell pepper, finely diced
09 - 2 garlic cloves, minced
10 - 3 tablespoons sweet Hungarian paprika
11 - 0.5 teaspoon dried oregano
12 - 0.5 teaspoon caraway seeds, lightly crushed
13 - 425 g can of crushed tomatoes
14 - 480 ml beef broth
15 - 1 bay leaf

→ For serving (optional)

16 - Sour cream
17 - Fresh dill, chopped
18 - Fresh parsley, chopped
19 - Egg noodles, rice, or mashed potatoes

# How to Prepare:

01 - Place cubed beef in a bowl and sprinkle generously with salt, pepper, and flour. Toss until each piece is evenly coated.
02 - Heat half the olive oil in a large Dutch oven over medium-high heat until shimmering. Add beef in a single layer, ensuring a sizzle. Sear undisturbed for 1 minute per side to brown. Remove browned pieces to a bowl and repeat until all beef is seared, adding oil as needed.
03 - Lower heat to medium. If needed, add remaining olive oil. Add diced onion and cook for 3–5 minutes until softened. Stir in red and green peppers and garlic; sauté for 1–2 minutes until aromatic.
04 - Sprinkle sweet Hungarian paprika, oregano, and crushed caraway seeds over vegetables. Stir thoroughly to coat vegetables evenly with the spices.
05 - Increase heat to medium-high. Pour in crushed tomatoes and beef broth, scraping the bottom to release any browned bits. Add bay leaf and return seared beef and any accumulated juices to the pot. Stir to combine.
06 - Allow mixture to come to a gentle boil. Reduce heat to low, cover with the lid, and simmer for 1 hour.
07 - Remove the lid, stir, and raise heat to medium-low. Cook uncovered for an additional hour, stirring occasionally, until meat is tender and sauce has reduced.
08 - Remove from heat and discard bay leaf. Serve over egg noodles, rice, or mashed potatoes. Garnish with sour cream and fresh dill or parsley as desired.

# Extra Tips:

01 - Use sweet Hungarian paprika for authentic flavor; do not substitute with smoked or hot paprika.
02 - Browning the beef in batches ensures even sear and richer flavor.
03 - Letting the sauce reduce uncovered intensifies the flavors and creates a silky texture.

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