steak paprikash
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.
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
4-5 serving(s)
Ingredients
- 1 1/2 pounds round steak or boneless veal shoulder
- 2 tablespoons butter
- 1 1/2 cups chopped onion
- 14 ounces canned diced tomatoes
- 1 3/4 cups water
- 2 tablespoons paprika
- 1 teaspoon garlic salt
- 1 teaspoon sugar
- 1/2 teaspoon crushed oregano
- 1 1/2 tablespoons all-purpose flour
- 1 cup sour cream or greek yougurt
- - hot cooked egg noodles
How To Make steak paprikash
-
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. -
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Keyword:
#Veal
Keyword:
#electric skillet
Keyword:
#beef
Ingredient:
Beef
Diet:
Diabetic
Diet:
Low Carb
Culture:
Eastern European
Method:
Stove Top
Tag:
#Heirloom
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