Beef Paprikash
If you’re looking for a hands-off slow cooker or instant pot dinner, you need this easy beef paprikash recipe. This traditional Hungarian dish is made with tender beef stew meat and aromatic spices in a smoky, sweet tomato sauce and served over egg noodles.
Servings: 6
Calories: 214kcal
Ingredients
- 1.5 pounds beef stew meat
- 1 teaspoon coarse salt
- Black pepper to taste
- 1 tablespoon olive oil
- 1/2 large onion diced (about 1 cup)
- 1/2 red bell pepper diced (about 1/2 cup)
- 2 garlic cloves minced
- 3 tablespoons Hungarian paprika
- 1 teaspoon parsley
- 1/2 teaspoon caraway seeds
- 1 bay leaf
- 1/2 cup chicken stock
- 2 tablespoons tomato paste
- 1 tablespoons flour + 3 tablespoons water whisked together to create a for slurry
Instructions
In the Instant Pot:
- Combine all ingredients (except tomato paste and slurry) in the Instant Pot. Stir to distribute ingredients, then add the tomato paste to the top. To prevent burn issues, do not stir it in.
- Set IP to high pressure for 30 minutes with lid in the sealing position.
- When the cooking time is done, manually release the pressure.
- Switch IP to the sauté function and when the sauce begins to bubble, whisk the slurry together and stir it into the sauce. Allow the sauce cook until thickened. This should take about 5 minutes.
- Turn off the Instant Pot, and allow paprikash to cool for a few minutes before serving.
In the slow cooker:
- Add all ingredients (except slurry) in the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours, or high for 4 hours.
- During the last 30 minutes of cooking, whisk the slurry together and stir it into the slow cooker to thicken the sauce.
Nutrition
Calories: 214kcal | Carbohydrates: 6g | Protein: 27g | Fat: 9g | Cholesterol: 71mg | Sodium: 525mg | Fiber: 2g | Sugar: 2g | Vitamin C: 15mg