Classic Beef Paprika with Egg Noodles
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In search of a delicious beef and noodles recipe with a twist? Then, you should give beef paprika a try! The recipe came from my grandmother, who then passed it onto my mother and so forth. I really enjoy it because it’s a true comfort food –the sauce is rich and flavorful, and the beef is nice and tender. The best part? Why, it’s only made with a handful of ingredients –but boy, do they pack a punch! Keep reading to check out my grandmother’s classic beef paprika recipe.
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Beef Paprika Ingredients
- Olive oil
- Ribeye steak
- Onions
- Garlic
- Ketchup
- Worcestershire sauce
- Brown sugar
- Paprika
- Dry Mustard
Here’s How to Make it
- Begin by heating up 2 tbsp. of olive oil in a large stock pan on medium-low
- Slice 1 large onion and set aside
- Mince 2 gloves of garlic and set aside
- Gather the onions and garlic and dump into your stock pot; allow to sweat for 2-3 minutes, until the onions have softened a bit
- Stir in the ketchup, brown sugar, Worcestershire, paprika, dry mustard, salt, and pepper next; mixture will be thick
- While that’s cooking, slice your beef into cubes
- Add the meat into the pot and stir occasionally, until sides have browned
- Measure 1 ½ c. of water in a pyrex glass
- Whisk 2 tbsp. of flour in the water until the lumps have dissolved
- Pour the flour mixture into the pot and mix completely
- Cover and simmer for about 2 hours
- Once the meat is nearly done, begin boiling and salting your pasta water
- Dump in your favorite egg noodles and cook according to the package’s instructions; strain pasta once it’s ready
- Serve the beef paprika over your egg noodles and garnish with parsley and a sprinkle of paprika
- Enjoy your delicious dinner!
And there you have it –a classic beef paprika dinner served over fluffy egg noodles! A great choice for a cozy weekend dinner or even a slow cooker option for those busy weekdays. For the full recipe, keep scrolling to find it below. And don’t forget to share it or pin it for later!
Classic Beef Paprika
Ingredients
- 2 tbsp. olive oil
- 2 lbs. round steak, cubed
- 1 onion, sliced thin
- 3/4 c. ketchup
- 2 tbsp. Worcestershire sauce
- 1 tbsp. brown sugar
- 2 tsp. salt
- 2 tsp. paprika
- 1/2 tsp. dry mustard
- 1 1/2 c. water
Slurry
- 2 tbsp. flour
- 1/4 c. water
Instructions
- Heat up olive oil in a large stock pan on medium-high heat
- Slice 1 large onion and set aside
- Mince 2 gloves of garlic and set aside
- Gather the onions and garlic and dump into your stock pot; allow to sweat for 2-3 minutes, until the onions have softened a bit
- While that’s cooking, slice your beef into cubes
- Add the meat into the pot and stir occasionally, until sides have browned
- Stir in the ketchup, brown sugar, Worcestershire, paprika, dry mustard, salt, and pepper next; mixture will be thick
Slurry
- Measure 1 ½ c. of water in a pyrex glass
- Whisk 2 tbsp. of flour in the water until the lumps have dissolved
- Pour the flour mixture into the pot, then cover and simmer for about 2 hours
Serving
- Serve the beef paprika over noodles or potatoes, garnish with parsley and enjoy!
