Hungarian Beef Paprikash

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READY IN: 2hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb beef tips or 1 lb stew meat, cut into cubes
  • salt and pepper
  • 2
    tablespoons oil, 1 tbsp. butter
  • 2
    yellow onions, sliced into strings
  • 2
    garlic cloves, coarsely chopped
  • 3
    cups red peppers, cut into strips (approx. 4 small peppers)
  • 1
    (14 ounce) can chopped tomatoes
  • 2
    tablespoons spicy mustard
  • 2
  • 2
    tablespoons hot sauce (chili sauce, or tabasco)
  • 1 12
    cups orange juice
  • 1
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DIRECTIONS

  • Pat the beef dry, then salt and pepper before placing in the pot.
  • Brown the meat on all sides for a few minutes in the pot with oil and butter.
  • Transfer beef to a bowl.
  • Add onions, garlic and more butter to pot. Sautee until tender, then transfer onion/garlic to a bowl.
  • Add can of chopped tomatoes and mustard to pot, stirring and scraping all the bits off bottom of pot.
  • Add in the onions and stir until combined with sauce, about 2 minutes.
  • Empty the two cups of beef broth into pot, along with the Red Peppers. Stir until slightly softened.
  • Add beef, and stir in hot sauce to taste. Remember the hot sauce gains strength as it cooks, so keep testing periodically to get the level heat you want, adding a little at a time.
  • Add orange juice and stir over low heat for a few minutes, again testing the level of heat with the hot sauce. Leave uncovered while stirring.
  • Once all is to a good boil, cover, reduce heat, and let simmer for one hour. You can even turn it off and let sit for a few hours, to have ready for a meal hours later.
  • Now bring the pot to a boil, and add the sour cream. Sitr until blended. Sauce should have a rich orange color, and a creamy, not thick texture. If too thick, add more orange juice.
  • Update the level "heat" with more hot sauce, if desired.
  • Serve over white rice or thick egg noodles. Enjoy!
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