Oh yes 😍 Beef Paprikash is a Hungarian classic—rich, paprika-forward, and creamy. Unlike goulash, it’s usually thicker and often served over noodles or dumplings. Here’s a solid authentic recipe:
🥩 Hungarian Beef Paprikash
Ingredients (4–6 servings)
1 kg (2 lbs) beef chuck, cut into 2–3 cm cubes
2 tbsp vegetable oil or butter
1 large onion, finely chopped
3 cloves garlic, minced
2–3 tbsp sweet Hungarian paprika
1 tsp smoked paprika (optional)
1 tbsp tomato paste
1 cup beef broth
1 tsp salt (or to taste)
½ tsp black pepper
1 tsp caraway seeds (optional)
1 cup sour cream (or crème fraîche)
1–2 tsp flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
Egg noodles or dumplings, for serving
Instructions
Heat oil in a large pot over medium heat. Sauté onions until soft and golden.
Add garlic and cook 30 seconds.
Remove from heat, stir in paprika (this prevents burning).
Return to heat, add beef cubes, and brown lightly on all sides.
Stir in tomato paste and sprinkle in caraway seeds if using.
Pour in beef broth, season with salt and pepper. Bring to a boil.
Reduce heat, cover, and simmer 1½–2 hours until beef is tender.
Remove from heat and let cool slightly. Whisk sour cream with flour (if using), then stir into the stew. Heat gently—do not boil, or the cream will curdle.
Serve over egg noodles, spaetzle, or dumplings, and garnish with parsley.
✨ Tips
Paprika is the star—use good-quality Hungarian sweet paprika.
For a richer flavor, brown the beef in batches.
Some families add a splash of white wine or vinegar for subtle tang.
If you want, I can also make a pressure-cooker / Instant Pot version that’s faster but keeps that creamy, authentic Hungarian flavor.
