Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant. Leave out the sour cream.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in sour cream.
"It's probably illegal to make soups, stews and casseroles without plenty of onions."
Maggie Waldron, Author
There are hundreds of variations (if not thousands) of the Hungarian Beef Paprikash. The basics are beef, onions, peppers, tomatoes and paprika. You can use either regular paprika, smoked paprika, or hot paprika (or a blend of the three).
Traditionally this is served over noodles and is great with whole grain wide noodles such as tagliatelle. It's also great over rice.
This is a simple one skillet meal that really qualifies as comfort food. It has everything you want – lean beef, onions, peppers, and tomatoes – all in a rich paprika sauce. You can stew it for a long time, using tougher cuts of meat, but this quick version is fantastic. The sour cream gives the whole meal a touch of richness.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied and makes great leftovers.
Serve with Jasmine Rice or Jasmine Rice - Low Sodium Version or Brown Rice.
4 tsp olive oil (divided)
16 ounces flank steak
1 large onion (sliced)
2 medium green bell peppers (sliced)
3 tsp paprika
1 tsp dried oregano leaves
1/2 tsp salt
fresh ground black pepper to taste
1 15-ounce can diced tomatoes
1/2 cup no salt added beef, chicken, or vegetable stock
1/2 cup water
1 Tbsp white wine vinegar
1/4 cup reduced-fat sour cream (leave out if lactose intolerant)
Place a large skillet over high heat.
Place 1 teaspoon olive oil in the pan and when hot and add the flank steak.
Sear on one side for about 3 minutes and then turn.
Cook for another 3 minutes and remove to a cutting board.
Reduce the heat to medium-high and add the remaining 3 teaspoons olive oil.
Add the onions to the pan and cook until the onions soften slightly. Stir frequently.
Add the sliced peppers and cook for 5 minutes. Stir frequently.
Add the paprika, oregano, salt, pepper, tomatoes, beef stock, water and vinegar.
Reduce the heat to medium and cook for about 10 minutes. Stir occasionally.
While the paprikash is cooking thinly slice the flank steak.
Add the beef to the pan and cook for another 3 minutes.
Serve.
Nutrition Facts
Serving size: about 2 cups
Servings: 4
Amount Per Serving
Calories 305 | Calories from Fat 144 |
% Daily Value |
Total Fat 16g | 21% |
Saturated Fat 5g | 26% |
Monounsaturated Fat 7g | |
Trans Fat 0g | |
Cholesterol 82mg | 28% |
Sodium 481mg | 21% |
Total Carbohydrates 11g | 4% |
Dietary Fiber 4g | 13% |
Sugars 5g | |
Protein 27g |
Vitamin K 13mcg |