Comfort food, Hungarian style! Magyar Beef Paprikash is similar to Hungarian Goulash. Bite sized pieces of Sirloin beef in a creamy sherried tomato, dijon and sour cream sauce are served over egg noodles.
This is a recipe that I stumbled on many years ago in a cookbook that I got as a wedding gift. The Family Circle Encyclopedia of Cooking is looking a bit tattered these days. The binding is broken, some of the pages are falling out and stains from spilled ingredients adorn many of it’s pages. All signs that it has been well loved!
The first time I made the Magyar Beef Paprikash recipe everyone immediately fell in love with it. The kids always request that I make it and have even asked for it as their Birthday dinner some years.
My daughter had requested it while she was home for Thanksgiving break but there just wasn’t enough time to fit that recipe in. There was Thanksgiving left overs to be eaten and then we had the Gingerbread House Party so I promised that I would make it over Christmas break.
She invited her boyfriend over last week and couldn’t wait for him to try it. I saw him go in for a second and possible third helping so I’m guessing he wasn’t just being polite when he told me how amazing it was.
The creamy sauce has an absolutely incredible flavor that you just can’t get enough of. Make sure that you serve it with a nice crusty bread because you’ll want to use it to sop up any leftover sauce on your plate.
Magyar Beef Paprikash
- 2 Pounds Boneless top sirloin or top round, cut into bite-sized pieces
- 1 teaspoon Salt
- 1/4 teaspoon Pepper
- 6 Tablespoons Butter or olive oil
- 12 Ounces Mushrooms ,thickly sliced
- 2 Large Yellow onions ,thinly sliced
- 3 Tablespoons Dijon mustard
- 3 Tablespoons Tomato paste
- 3 Cups Beef broth
- 1/4 Cup Dry sherry
- 1 Tablespoon Hungarian paprika
- 1 Cup Sour cream
- 1 Pound Egg noodles or Bow tie noodles ,cooked according to package directions
- Pat the meat dry with a paper towel and season with salt and pepper.
- Heat 2 tablespoons of butter in a large skillet or dutch oven. Quickly saute the pieces of meat in a single layer until browned on both sides. Transfer to a platter and continue browning the rest of the meat, adding more butter as needed. ***Do not over crowd the meat in the pot or you will end up boiling it in it's own juice instead of browning it.
- Saute the mushrooms in the same pot over low heat. Add more butter as needed. Cook for about 5 minutes then transfer to a plate.
- Melt more butter and saute the onions until tender but not browned. About 5 minutes. Transfer to the plate with mushrooms.
- Add the mustard and tomato paste to the pot and stir to combined. Slowly mix in 2 cups of the beef broth to make a smooth sauce. Scrape up any brown bits from the bottom of the pot. Stir in the sherry and paprika. Return mushrooms and onions to the pot and simmer uncovered for 10 minutes.
- Place sour cream in a small bowl and gradually add remaining beef broth to it. Stirring constantly to prevent clumps. Pour into the pot stirring constantly. Add beef back to pot and simmer for 3 minutes on low heat.
- Pour over cooked noodles and stir to combine. Let sit covered for about 10 minutes and serve.
This Magyar Beef Paprikash has been a Family Favorite for many many years!
I love when Family Favorites are so quick and easy to make. This dish can be on the table in under 45 minutes and it can feed a lot of mouths. If you’re lucky enough to have any left overs it taste even better reheated the next day!
Here are some more of our Family Favorite meals for you to try!