Beef Paprikash with Fire-Roasted Tomatoes
Beef paprikash, a Hungarian dish, makes a marvelous Sunday dinner. We prefer it with kluski egg noodles, or try mashed potatoes. —Gloria Bradley, Naperville, Illinois
Ingredients
- 1/3 cup all-purpose flour
- 2 tablespoons sweet Hungarian or regular paprika, divided
- 1-1/4 teaspoons salt, divided
- 2 pounds boneless beef chuck roast, cut into 1-inch pieces
- 2 tablespoons canola oil, divided
- 1 large onion, chopped
- 1 small sweet red pepper, finely chopped
- 2 cans (8 ounces each) tomato sauce
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
- 1 can (14-1/2 ounces) beef broth
- 1 package (16 ounces) kluski or other egg noodles
- 3 tablespoons butter
- Minced fresh parsley, optional
Directions
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1In a small bowl, mix flour, 1 tablespoon paprika and 1/2 teaspoon salt. Sprinkle over beef and toss to coat; shake off excess.
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2In 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.
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3Add 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.
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4Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.
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