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steak paprikash

(4 ratings)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

My mother made this - sometimes calling it "Hungarian Goulash." The paprika was her secret ingredient. She generally used McCormick brand of paprika, but I stock an imported Hungarian brand of sweet paprika that sends this over the top. This recipe was very popular in the 1960's, and was made in her new electric skillet.

(4 ratings)
yield 4 -5
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For steak paprikash

  • 1 1/2 lb
    round steak or boneless veal shoulder
  • 2 Tbsp
    butter
  • 1 1/2 c
    chopped onion
  • 14 oz
    canned diced tomatoes
  • 1 3/4 c
    water
  • 2 Tbsp
    paprika
  • 1 tsp
    garlic salt
  • 1 tsp
    sugar
  • 1/2 tsp
    crushed oregano
  • 1 1/2 Tbsp
    all-purpose flour
  • 1 c
    sour cream or greek yougurt
  • hot cooked egg noodles

How To Make steak paprikash

  • 1
    Cut steak or veal into 1-inch cubes. In electric skillet at 350°, brown meat in butter. Add chopped onion; cook and stir till onion is tender but not brown.
  • 2
    Add tomatoes, water, paprika, garlic salt, sugar, and oregano. Cover and simmer for 30-35 minutes, stirring occasionally. 15 minutes before serving, cook noodles according to package directions.
  • 3
    After the meat has cooked 30-35 minutes, stir the flour into the sour cream, then slowly blend sour cream into the meat mixture in the skillet and heat through. Serve over the cooked noodles.
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