steak paprikash
(4 ratings)
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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(4 ratings)
yield
4 -5
prep time
15 Min
cook time
45 Min
method
Stove Top
Ingredients For steak paprikash
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1 1/2 lbround steak or boneless veal shoulder
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2 Tbspbutter
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1 1/2 cchopped onion
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14 ozcanned diced tomatoes
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1 3/4 cwater
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2 Tbsppaprika
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1 tspgarlic salt
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1 tspsugar
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1/2 tspcrushed oregano
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1 1/2 Tbspall-purpose flour
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1 csour cream or greek yougurt
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hot cooked egg noodles
How To Make steak paprikash
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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.
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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.
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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.
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Categories & Tags for Steak Paprikash:
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