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Beef Paprikash
Love paprikash? Give this variation on the classic Hungarian dish a try! Good Hungarian paprika, the flavor superstar of this dish, is hard to come by in the U.S., but smoked paprika is a good substitute. Just cut the amount in half if you make the switch and adjust to taste--the smoked is much stronger in flavor than typical paprika.
4 tsp. vegetable oil, divided
1 lb. top sirloin steak, sliced thin
1 Tbsp. garlic, minced
Pepper to taste
4 cups yolk-free egg noodles
8 oz. mushrooms, sliced
2 cups onions, chopped
3 Tbsp. paprika
3/4 cup beef broth
1 cup peas
1/2 cup reduced-fat sour cream
1/2 cup tomatoes, chopped
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Beef Paprikash

Beef Paprikash

Beef Paprikash
Two Stars Guiding Stars
  • Servings:4 (511 g)
  • Prep Time:30 minutes
  • Cook Time:0 minutes
1. Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Saute beef and garlic until beef is browned (3-4 minutes). Season with pepper and set aside.
2. Cook noodles according to package directions.
3. While noodles cook, heat remaining 2 teaspoons of oil over medium-low heat until hot. Add mushrooms, onions, and paprika and cook until vegetables are tender, adding water if needed to prevent pan from going dry (3-5 minutes).
4. Stir in broth and bring to a boil. Add peas and simmer until peas are tender (2-3 minutes).
5. Return beef to skillet and stir in sour cream. Cook until heated through. Do not allow to boil.
6. Serve beef mixture over noodles. Garnish with tomatoes.