Steak Paprikash

Susan Feliciano

By
@frenchtutor

My mother made this - sometimes calling it "Hungarian Goulash."
The paprika was her secret ingredient. She generally used McCormick brand of paprika, but I stock an imported Hungarian brand of sweet paprika that sends this over the top.
This recipe was very popular in the 1960's, and was made in her new electric skillet.


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Rating:
★★★★★ 4 votes
Comments:
Serves:
4-5
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

1 1/2 lb
round steak or boneless veal shoulder
2 Tbsp
butter
1 1/2 c
chopped onion
14 oz
canned diced tomatoes
1 3/4 c
water
2 Tbsp
paprika
1 tsp
garlic salt
1 tsp
sugar
1/2 tsp
crushed oregano
1 1/2 Tbsp
all-purpose flour
1 c
sour cream or greek yougurt
hot cooked egg noodles

Step-By-Step

1Cut steak or veal into 1-inch cubes.
In electric skillet at 350°, brown meat in butter. Add chopped onion; cook and stir till onion is tender but not brown.
2Add tomatoes, water, paprika, garlic salt, sugar, and oregano. Cover and simmer for 30-35 minutes, stirring occasionally.
15 minutes before serving, cook noodles according to package directions.
3After the meat has cooked 30-35 minutes, stir the flour into the sour cream, then slowly blend sour cream into the meat mixture in the skillet and heat through.
Serve over the cooked noodles.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Eastern European
Dietary Needs: Diabetic, Low Carb
Other Tag: Heirloom