Natalie Loop


Meat & Potatoes my best friends. Our house is always full of guys big and little ones and they all want something with meat and potatoes. This dish is satifying, filling and packed full of great flavors. I like serving it with crunchy bread to break and dip into the soup.


★★★★★ 3 votes

30 Min
2 Hr 30 Min


  • 5 Tbsp
    olive oil
  • 2 lb
    beef stew meat
  • 1 c
    chopped onion
  • 5 Tbsp
    sweet hungarian paprika
  • 2 qt
    beef broth (homemade) or good quality
  • 2 lb
    yellow or yukon gold potatoes, peeled & cubed
  • 6 large
    eggs slightly beaten
  • 1 3/4 c
    all purpose flour
  • 2 tsp
    kosher salt + more
  • 1 tsp
    black pepper
  • ·
    parsley (optional) for garnish

How to Make Paprikash


  1. In a large Dutch-oven or heavy pot over medium-high heat, add 2 tablespoons of olive oil. When it is hot, add the cubed beef and a season with salt and pepper. Stir the meat a couple of times, and cook for about 5-6 minutes. Transfer the beef, along with it’s juices, to a bowl and set aside.
  2. In the same Dutch-oven over medium-high heat, add the remaining 3 tablespoons of olive oil. When it is hot, add the onion. Cook for about 5- 10 minutes, stirring often, until they become soft and carmelized.
  3. Still on medium-high heat, add 5 tablespoons of paprika to the browned onions and stir for about 30 seconds. Add 2 quarts of beef broth, the reserved cooked beef and juices, 1 teaspoon salt, and black pepper. Bring to a boil.
  4. Reduce heat to simmer. Simmer on low-medium for about 2 hours, or until the beef is very tender.
  5. When the beef is tender, raise the temperature to medium and add the cubed potatoes. Cook for about 15 minutes, or until the potatoes are cooked through and tender, but not falling apart.
  6. Meanwhile, in a medium bowl, using a large spoon, mix the lightly beaten eggs with the flour and 1 teaspoon salt. It will form a sticky paste. This is normal. When the potatoes are cooked through, begin to add the dumplings one at a time. Using a small spoon, gently “plop” a bite-sized portion into the hot soup. You may want to use another spoon (or your finger) to help you. It will sink at first, and then float to the top. Repeat until all of the egg/flour mixture is in the soup. The soup will look crowded, and you will need to “push” some of the dumplings out of the way to make room for more.
  7. Once they are all in the soup, let them cook for another 5-10 minutes. At this point, taste the soup. Much of the flavor is dependent on the amount of salt. Add more if necessary. Remove from the heat and stir in the parsley if desired. Enjoy with a piece of crusty bread.

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