Go Back Email Link
beef paprika in a bowl in egg noodles with parsley garnish

Beef Paprika

Beef Paprika is a classic braise with a retro vibe. Paprika is central, infusing the dish with its mild, sweet flavor. Tomato paste thinned with red wine is the base for the sauce, which starts with sautéed onions. There's a hint of cinnamon for flair. Once the beef is tender, the sauce is finished with a bit of flour and milk for a lush texture. Serve over egg noodles or rice. Leftovers improve overnight in the refrigerator.
Print Recipe Pin Recipe
Author Margie
Prep Time 35 minutes
Total Time 3 hours 35 minutes
Servings 6 generous servings

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

  1. 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. 
  2. The cinnamon complements the paprika with a flavor that's familiar yet intriguing. Use less cinnamon or omit if you prefer. 
  3. Replace the red wine with an equal amount of beef broth or water if you prefer. 
  4. 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. 
  5. Adapted from a recipe in the 1986 The New Good Housekeeping Cookbook, the first cookbook in my collection.