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steak paprikash

(4 ratings)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

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.

►
(4 ratings)
yield 4 -5
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For steak paprikash

  • 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

How To Make steak paprikash

  • 1
    Cut 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.
  • 2
    Add 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.
  • 3
    After 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.
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