Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant. Leave out the sour cream.

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

The refrigerator light goes on...

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.


Beef Paprikash

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.

Beef Paprikash


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.


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