One of the oldest recipes in my repertoire, Beef Paprika has an old-timey vibe. There are no trendy ingredients or new-fangled appliances. Beef chuck braised with paprika in tomato paste and red wine, it’s a comfort classic. Savory and so satisfying.
Adapted from a recipe in the 1986 New Good Housekeeping Cookbook, Beef Paprika a well-worn favorite in my house. It’s reliable. The sauce is based on pantry staples. Leftovers improve overnight in the refrigerator. It makes enough for (at least) two dinners.
Paprika is central, infusing the braising liquid — tomato paste thinned with red wine — with mild, sweet pepper flavor. The sauce starts with onions, of course. And there’s a hint of cinnamon for some international flair. Once the beef is tender, the addition of flour and milk makes for a velvety finish.
What to Serve with Beef Paprika?
In my ambitious era, I served Beef Paprika over homemade spaetzle. These days, I’m likely to go with egg noodles. My go-to hack is to throw some vegetables in the boiling water with the noodles for a one and done approach to plating. (Mind the timing so veg and noodles done at the same time!) The original recipe calls for hot cooked rice, also a nice easy pairing.
Take Your Time
The recipe takes time, several hours until the beef achieves the desired fork tenderness. And you need to stir frequently to avoid the tomato sauce sticking and scorching on the bottom of the pan. So don an apron. Put on an old school playlist and wield your favorite spoon at regular intervals.
Because it’s a long braise, Beef Paprika falls into my “Specials” meal category, time-intensive or otherwise indulgent meals. It fell off my radar as I expanded my repertoire with other dishes like Beef Bourguignon or Bolognese. But I always come back to it because this sauce beckons.
More Please?
- Beef Paprika is likely inspired by Hungarian goulash characterized by beef, onions and paprika. The prominence of paprika is the signature element, creating rich color, velvety texture, and bold yet mellow flavor.
- It’s not such a stretch to think that North American Goulash – a tasty combination of ground beef, paprika, macaroni, and tomato sauce – is derivative of the Hungarian dish. Apparently it’s a midwestern staple, though in the vernacular of my midwest experience, it’s what we call chili Mac.
Beef Paprika
EQUIPMENT
- 1 large dutch oven
Ingredients
- 2 Tablespoons olive oil, divided, more as needed
- 2 pounds boneless beef chuck roast
- 2 large onions diced
- 2 Tablespoons paprika
- ½ teaspoon ground cinnamon
- 1 six-ounce can tomato paste
- 1/2 cup dry red wine (or other liquid, see notes)
- 1 teaspoon salt
- 1 teaspoon sugar
- 3/4 cup milk
- 2 Tablespoons all-purpose flour
- ¼ cup fresh parsley chopped
Instructions
- Trim excess fat or gristle from the chuck roast and cut into 1 to 1.5 inch pieces. Heat 1 Tablespoon olive oil in large dutch oven over medium-high heat. Brown the beef in two batches so you get a good sear on the meat, adding more oil if needed for second batch. Use a slotted spoon to transfer browned beef to a clean plate.
- Add onions and another Tablespoon of oil to the dutch oven and sauté for 3 to 5 minutes until onions are soft.
- Transfer the browned beef back into the pot with the onions.
- Add the paprika and cook, stirring well, for one minute. Add cinnamon, tomato paste, wine, salt, and sugar. Stir to combine. Bring to a simmer. Then cover and reduce heat to low. Simmer very gently, stirring at regular intervals, for about 2 hours – or more – as needed until beef is fork tender.
- Combine milk and flour in small container and stir well till flour is thoroughly blended. Add the milk mixture to the beef, stir well, and raise heat to medium and bring to simmer. Continue to simmer for about 5 minutes, stirring often, until flour is cooked and sauce thickens a bit.
- Serve over rice or noodles. Garnish with fresh chopped parsley if desired.
Notes
- In order to keep the tomato paste from sticking and burning, it’s important to stir the sauce frequently while cooking. After covering the pot and reducing heat to low, keep an eye on the braise to ensure you achieve a gentle simmer. I find it helps to set a timer at regular intervals as a reminder to stir.
- The cinnamon complements the paprika with a flavor that’s familiar yet intriguing. Use less cinnamon or omit if you prefer.
- Replace the red wine with an equal amount of beef broth or water if you prefer.
- A word about number of servings. The recipe yields approximately 5 cups of beef with sauce. This is enough for 6 – 8 generous servings paired with egg noodles or rice.
- Adapted from a recipe in the 1986 The New Good Housekeeping Cookbook, the first cookbook in my collection.
