Fall weather is here and with the shorter days come thoughts of warm and hearty dishes. Paprika Beef fits the bill nicely with chunks of beef and fresh vegetables in a rich paprika and red wine laden gravy. Served over noodles, it's a meal in itself.
Paprika Beef freezes well, and, as with most soups and stews, tastes even better on the second day. This is a great recipe to try next time you are having people over. Serve with crusty french bread and a green salad, your guests will love it, I promise!
Paprika Beef with Egg Noodles Serves 6-8
2.5 lbs Beef Chuck Roast, cut into 1" cubes
1 large Yellow Onion, thinly sliced
1/2 lb Green Beans
1/2 lb Baby Carrots
2 Hungarian Sweet Red Peppers, chopped
1 28 oz can Whole Tomatoes
1 28 oz can Crushed Tomatoes
325 ml Red Wine
1/4 c Flour
6 T Sweet Hungarian Paprika
1/4 t Kosher Salt
Vegetable Oil
12 oz Wide Egg Noodles
Sour Cream (optional)
1. In a large dutch oven, add enough oil to cover bottom of pot. Add sliced onions. Saute until translucent.
2. Add paprika to onions, mix until thoroughly coated. Cook for 2 minutes, remove onions from pot.
3. Add more oil to pot, about 1/4 inch. Scrape bottom of pot to loosen cooked bits of onion. On a cutting board, lay out cubed beef and sprinke with flour until thoroughly coated (this may take several batches to complete).
4. Add meat to oil in batches, until browned but not cooked through. Repeat until all meat is browned.
5. Add onions to beef. Mix together. Add chopped peppers. Slowly add red wine.
6. Let mixture heat over low flame until just simmering. Add canned tomatoes.
7. Bring back to simmering. Simmer, uncovered, on low for 30 minutes, then cover and simmer for 1 hour.
8. Add green beans and carrots. Simmer for 45 minutes, until vegatables are tender.
9. Fill an 8 qt. pot with water and bring to boil. Add egg noodles and cook 7 minutes until just tender, drain and place into casserole dish.
10. Ladle Paprika Beef over noodles, serve. You may also serve indivdually with a dollop of sour cream on top.
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