Hungarian Beef Paprikash
Ingredients
1 1/2 lb boneless beef roast, cut into 1-inch cubes or stewing beef cubes
Salt and freshly ground pepper
1 Tablespoon vegetable oil, plus more, as needed
1 cup onion, diced
1/2 red bell pepper, diced, (optional)
Pinch salt
1/4 cup red wine, to deglaze pan
2 – 3 Tablespoon sweet Hungarian paprika, to taste
1 teaspoon caraway seeds, (optional) crushed with a mortal and pestle
1/2 teaspoon dried marjoram, or 1/4 teaspoon oregano
1/2 teaspoon dried thyme leaves
Pinch cayenne pepper, or hot paprika (optional)
3 cups beef broth, low-sodium, recommended
3 Tablespoons tomato paste
2 cloves garlic, crushed
1/2 teaspoon brown sugar, (optional)
1 bay leaf
To finish:
Salt and freshly ground pepper, to taste
1/4 – 1/3 cup sour cream, at room temperature
Instructions
- Cut beef into 1-inch cubes and season with salt and pepper. Heat oil in a Dutch oven or large, heavy skillet (with a lid) over medium-high heat. Add the beef cubes in 2-3 batches, without over-crowding the pan, and cook until browned on all sides. Remove beef to a bowl. Add a bit more oil between batches and brown remaining beef.
- Reduce pan heat to medium. Add a bit more oil to the pan, if needed, then add the onion. Cook, stirring, until the onion is softened and starting to colour a bit. Add the wine (or an equal amount of water) and allow to cook until the wine has mostly disappeared, about 2 minutes.
- Return the beef to the pan, then add the spices, beef broth, tomato paste, garlic and brown sugar. Stir to combine. Bring to a boil. Add a bay leaf to the pot, reduce heat to medium-low, cover the pot with a lid and allow to simmer for 45 minutes.
- After 45 minutes, remove the lid, stir, then continue simmering for an additional 45-60 minutes, stirring occasionally, until the sauce has thickened and the beef is tender. Watch closely at the end of cooking (as the sauce thickens), so it doesn't reduce too much and scorch. Add a bit of water, if necessary.
- Remove and discard the bay leaf. Taste sauce and add additional salt and pepper, as needed. Finally, stir in the sour cream and heat just until warmed. Try not to boil the mixture after you have added the sour cream.
- Serve warm over egg noodles or mashed potatoes. Store left-overs in the fridge up to 3 days or freeze up to 3 months.