Steak Paprikash

Susan Feliciano


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 votes

15 Min
45 Min
Stove Top


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  • 1 1/2 lb
    round steak or boneless veal shoulder
  • 2 Tbsp
  • 1 1/2 c
    chopped onion
  • 14 oz
    canned diced tomatoes
  • 1 3/4 c
  • 2 Tbsp
  • 1 tsp
    garlic salt
  • 1 tsp
  • 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.

Printable Recipe Card

About Steak Paprikash

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

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