Marhahus Papprikas ( Creamed Beef Paprikas)

READY IN: 2hrs 30mins
Recipe by Dienia B.

Secrets of Hungarian Cooking

Top Review by littleturtle

I needed to add more liquid to this several times before the meat cooked long enough to be tender (a couple times I added beef broth and a couple times I just added more water) and I didn't use quite the full 1/2 pint of sour cream (maybe a tbsp or so less). This was the most flavorful Paprikash I've ever had and with the sour cream it actually tasted quite a bit like stroganov which is one of my favorites.

Ingredients Nutrition


  1. Saute onion in fat. Pull pan aside and stir in paprika.
  2. Cube and season beef with salt and pepper.
  3. Put in pan with bay leaves. (THIS SOUNDS LIKE A LOT OF BAY LEAVES; I MIGHT TRY IT WITH 1 BAY LEAF).
  4. Cook until juices form; then add water and continue cooking for 1-1/2 hours or until meat is tender.
  5. Just before serving, add sour cream.
  6. Serve with dumplings, mashed potatoes or rice.

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