Beef Paprikash Hungarian Food

HUNGARIAN PORTOBELLO PAPRIKASH

Steps:

• Char the peppers on the stovetop or under the broiler with the oven door cracked for the steam to escape. Place the charred peppers in a bowl and cover with plastic wrap to cool. Scrape or peel the skin from the peppers, then seed, and thinly slice.
• Heat 1/4 cup extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the mushrooms and brown 12 to 15 minutes until darkened and tender. Add the Fresno peppers, onion, carrot, garlic, paprika, salt, and pepper, and cook to soften, 10 minutes more.
• Add the tomato paste to the vegetables and stir 1 minute. Add the stock, wine, Worcestershire sauce, and roasted red peppers. Simmer a few minutes for the flavors to combine, then cool completely and store for make-ahead meal.
• Reheat the mushrooms and sauce over medium heat, stirring occasionally.
• In boiling salted water, cook the egg noodles or egg pasta to al dente and toss with butter and herbs.
• Stir a few spoonfuls of sour cream into the paprikash and serve in shallow bowls on a bed of noodles or pasta.

SLOW COOKER BEEF PAPRIKASH

Steps:

• Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
• Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add water. Bake, covered, 1-1/2 hours or until chicken juices run clear., Remove chicken and keep warm. Pour drippings and loosened browned bits from roasting pan into a saucepan. Skim fat. In a small bowl, mix cornstarch and cold water until smooth. Stir into pan juices with onion. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in sour cream. Serve with chicken.

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
• Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
• Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
• Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
• Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

HUNGARIAN BEEF PAPRIKASH

Steps:

• 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!

BEEF PAPRIKASH WITH FIRE-ROASTED TOMATOES

Steps:

• In a small bowl, mix flour, 1 tablespoon paprika and 1/2 teaspoon salt. Sprinkle over beef and toss to coat; shake off excess., In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding remaining oil as needed. Remove from pan with a slotted spoon, reserving drippings in pan., Add onion and pepper to drippings; cook and stir 4-5 minutes or until tender. Stir in tomato sauce, tomatoes, broth and the remaining 1 tablespoon paprika and 3/4 teaspoon salt; bring to a boil. Reduce heat; simmer, covered, until beef is tender, 1-1/2 to 2 hours., Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.

BEEF NOODLE PAPRIKASH

Steps:

• In dutch oven, brown beef with garlic, onions, and green pepper.
• Cook and stir until beef is done, drain off excess fat.
• Stir in paprika and thyme.
• Add broth and noodles; bring to a boil.
• Reduce heat to low and simmer for 10 minutes, stirring occ.
• Mix sour cream with flour; stir into noodle mixture.
• Simmer for 3 more minutes, stirring until thickened.

BEEF & CHICKPEA PAPRIKASH

Steps:

• Toss the beef in the flour, sea salt and pepper until well-coated.
• Heat the butter over medium-high heat in a heavy pan or dutch oven. Add the onion and garlic, then add the beef while shaking off excess flour coating. (Set aside any leftover flour because you might need it later) Fry, stirring occasionally, until the beef has turned brown, about 5-8 minutes.
• Add the stock/water, paprika, brown sugar, cayenne pepper, mustard, ketchup and Worcestershire sauce the pot. Stir and bring to a boil, then lower heat, cover, and simmer for 2 hours. Stir occasionally.
• After two hours, add the drained chickpeas and cook for a further 30 minutes.
• Remove from heat. Add the yogurt/sour cream, but be sure to temper it with a bit of the warm sauce first to make sure it does not curdle. (If your stew looks watery, you can stir the leftover flour you set aside earlier into the yogurt before adding it to the pot to thicken the sauce nicely. If not, just discard the flour and add the yogurt by itself.) Stir until the paprikash turns a dark orange color.
• Serve over egg noodles, pasta, rice, mashed potatoes or, my favorite- fresh gnocchi.

TRADITIONAL HUNGARIAN PAPRIKASH

Steps:

• Saute chopped up onion in the oil. Pull it off from the heat.
• Add the paprika (both kind) to the sautéed onion. (If you leave it on the heat while you do this, the paprika will burn) Mix it until the paprika dissolved.
• Add chicken. Mix it together with the onion-paprika paste, until all the pieces are covered with the paste. Turn your heat up high, brown the meat, while you constantly mixing it. While you doing it, be careful not to burn the paprika paste!
• When all pieces look white all around, turn down the heat to low, add salt, cover and cook. During your low heat cooking the juices of the chicken will come out, so your dish will cook in its own juices. If you pick dry meat (breast) you have to add some liquid(chicken broth).
• After 10 minutes add pepper piece to the food. Cook for another 10-15 minutes. Check for tenderness.
• Before serving, remove skin. Serve with pasta, or baked potato. Top the dish with a tablespoon of sour cream.
• Hungarians serve it with some pickled items on the side, such as cucumber, or pickled pepper.
• Enjoy.

MAGYAR BEEF PAPRIKASH

Steps:

• Pat meat dry with a paper towel; season with salt and pepper.
• Heat two tablespoons of the butter in a large skillet or wide pot.
• Saute the pieces of meat in a single layer until browned on all sides.
• Transfer to a plate and continue with the remaining meat, adding more butter as necessary.
• Reduce the temperature and saute mushrooms in the same pan, adding additional butter as necessary (about 5 minutes).
• Transfer the mushrooms to a separate plate.
• Melt the remaining butter in the skillet and saute the onions until tender but not browned; add to the mushrooms.
• Add mustard and tomato paste to the skillet; stir to mix.
• Slowly stir in 2 cups of the beef broth to make a smooth sauce, stirring up all the bits from the bottom of the pan.
• Stir in sherry and paprika.
• Return mushrooms and onions to skillet.
• Simmer, uncovered, for ten minutes.
• Gradualy stir remaining 1 cup beef broth into sour cream in a small bowl until mixture is smooth.
• Add to the pan and simmer for three minutes.
• Add beef and noodles.
• Gently heat to serving temperature.
• Serve immediately.