Beef Paprika
Beef Paprika is a saucy stewed beef dish seasoned with paprika, garlic, and onions. It's the perfect comfort food served over egg noodles.
Servings: 6
Calories: 549kcal
Equipment
- Small to medium Dutch oven or large oven-safe saucepan or saute pan
Ingredients
- 2 pounds beef blade roast or other pot roast or stewing beef
- 1 medium onion minced
- 2 Tablespoons canola oil or other neutral-flavored cooking oil
- 2 Tablespoons tomato paste
- 2 teaspoons kosher salt or MSG-salt
- 2 cloves garlic minced
- 1 Tablespoon paprika
- 1 teaspoon mustard powder
- 1 pinch cayenne
- 2 Tablespoons all-purpose flour or use a gluten-free all-purpose flour blend to make this recipe gluten-free
- 2 cups water
- 1/2 cup ketchup
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon brown sugar
- 13 ounces dried extra-broad egg noodles
- 2 Tablespoons minced parsley optional, to garnish
Instructions
To cook in the oven:
- Trim the beef of any large chunks of fat and tough connective tissue. Cut the beef into 1-inch chunks. Move the oven rack to the lower-middle position and heat the oven to 350°F.
- Heat 2 Tablespoons canola oil or other neutral-flavored cooking oil in a small-to-medium Dutch oven, or large oven-safe saucepan or saute pan over medium-high heat. Add the beef chunks, the minced onion, 2 Tablespoons tomato paste, and 2 teaspoons kosher salt and cook until the beef is browned and the onions are softened, about 5-8 minutes.
- Stir in the minced garlic, 1 Tablespoon paprika, 1 teaspoon mustard powder, and 1 pinch cayenne and cook until the garlic and spices are fragrant, about 1 minute. Sprinkle 2 Tablespoons all-purpose flour over the mixture and stir well. Cook until the mixture has thickened, about 2 minutes.
- Stir in 2 cups water, 1/2 cup ketchup, 2 Tablespoons Worcestershire sauce, and 1 Tablespoon brown sugar. Bring the mixture to a simmer. Cover the pan and carefully transfer it to the oven. Cook for 90 minutes. Remove the pan from the oven and stir. Replace the lid and let the pot rest while you make the noodles.
- Bring a large saucepan of water to boil over high heat. Cook 13 ounces dried extra-broad egg noodles according to the instructions on the package. Drain the noodles and divide them into serving bowls. Ladle the beef over the noodles and garnish with minced parsley, if desired.
To cook on the stovetop:
- Follow the recipe as above, but skip prepping and turning on the oven in step 1. In step 4: after bringing the beef mixture to a simmer, reduce the heat to low and simmer for 2 hours (increase the heat to medium-low if needed if the simmering stops), stirring every 15 minutes or so to prevent scorching. Follow the remainder of the recipe as written.
Nutrition
Calories: 549kcal | Carbohydrates: 58g | Protein: 44g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 1177mg | Potassium: 894mg | Fiber: 3g | Sugar: 10g | Vitamin A: 921IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 5mg
