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.
Course Main Course
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author Nicole Crocker
2PoundsBoneless top sirloin or top round,cut into bite-sized pieces
6TablespoonsButter or olive oil
2LargeYellow onions,thinly sliced
1PoundEgg 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.