Hearty Hungarian Beef with Peppers

This cozy beef and bell pepper stew is my go-to comfort food when it’s chilly outside. It totally brings those homestyle Hungarian flavors right into your kitchen. The sweet paprika makes it smell and taste extra rich. Tender beef in a creamy, bold sauce works awesome with thick noodles, mashed potatoes, or just a warm chunk of bread.

I made this for the whole gang, and they all loved it right off the bat. Lots of folks hadn’t tasted that slightly sweet paprika before—it really surprised everyone in a good way.

Hearty Ingredients

• About 900g beef for stewing, cut into chunks: Cooked low and slow, this gets so tender, especially if you grab some fresh from your butcher
• Salt and pepper: Basic flavor, but coarse sea salt can kick it up
• All-purpose flour: Helps thicken the sauce a bit and gives the beef a light crust
• Olive oil: For browning, pick one that's got nice color but isn't super strong in taste
• Yellow onion, finely diced: Adds sweetness and more flavor depth
• Red and green bell peppers, diced small: For a pop of color and a hint of sweetness
• Fresh garlic, roughly chopped: Brings out that garlicky kick, but keep it chunky so it doesn't burn
• Sweet paprika: Gives that punchy, iconic flavor—Hungarian kind is best, grab a jar that’s nice and bright red
• Dried oregano: Just a little for a fresh, herbal note
• Lightly crushed caraway seeds: Adds a subtle spice and actually helps with digestion
• Canned chopped tomatoes: Gives a rich note and a touch of tanginess to your sauce
• Beef broth: Makes everything really savory and lets the flavors soak in
• Bay leaf: Brings that subtle earthy background note
• Optional for serving: sour cream, dill, or parsley: These make it fresh and colorful when you plate up

Simple Step-by-Step Guide

Get the beef ready:

Cut the beef into chunky pieces, about 2 to 3 centimeters big. Pop them in a bowl, sprinkle with salt and pepper, and throw in the flour. Toss it all around so every piece gets coated—that helps each bit pack in tons of flavor later.

Brown the beef:

Heat a big, sturdy pot on medium-high and drizzle in the olive oil. Sear beef chunks in batches until they’re golden with a crust. This locks in the juiciness. Keep going ‘til it’s all browned, then slide it all out for now.

Soften the veggies:

Add a bit more oil if the pot needs it. Toss in onion and let it cook gently for 3 to 5 minutes until it’s kinda soft and see-through—this gets all those tasty bits loose in the pot.

Add the peppers and garlic:

Scoop in your diced bell peppers and garlic and give it all about two minutes until everything smells strong and sweet—the oil from the veggies starts to wake up.

Time for the spices:

Mix in your paprika, oregano, and caraway. Fry the mix just until it’s really aromatic and that red color wakes up—don’t overdo it, just a short burst is enough.

Pour in tomatoes and broth:

Turn up the heat and tip in those canned tomatoes and broth. Stir well so every browned bit on the bottom gets mixed in. This boosts the sauce’s flavor big time.

Return beef and add bay leaf:

Put your browned beef plus any juices back into the pot. Drop in the bay leaf too.

Let it stew:

Turn the heat low, put the lid on, and let everything bubble away for at least an hour. Then take the lid off and let it simmer for another hour uncovered. That way, it thickens up and the sauce gets silky. Stir now and then so nothing sticks at the bottom.

Plate it up:

Take the pot off the stove and fish out the bay leaf. Top the whole thing with a spoonful of sour cream and a sprinkle of fresh herbs. It’s especially good ladled over broad noodles, spooned on mashed potatoes, or served with rice.

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Good To Know

Packed with protein and iron thanks to the beef. Freezes well for easy, no-fuss days. The sweet paprika and fresh herbs keep things authentic. My favorite part is that rich paprika aroma drifting through the house while it cooks. These kinds of hearty stews were a highlight of family Sundays for me growing up.

Leftovers and Storage

Keep beef paprikash chilled and it'll stay good for three days, easy. It’s even tastier after sitting for a day. Store it in an airtight container in your fridge. If you’re freezing, cool it first and portion it out—don’t add herbs or sour cream until serving, just toss those in fresh later.

Swaps and Substitutes

No stew beef handy? No worries, use beef chuck or shank instead. Looking for something lighter? Vegetable broth will do in place of beef broth. Don’t like caraway? Try fennel seeds instead—or skip it entirely. If you’re out of sweet paprika, blend together some mild and smoky paprika for a fresh twist.

Serving Ideas

For the classic take, serve it over ribbons of pasta cooked in salty water. In Hungary, folks love to dollop a bit of sour cream on top. It also pairs perfectly with crusty bread and a salad of tomatoes and fresh cucumbers on the side. Want to dress it up? Sprinkle fresh dill for a look that pops.

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Origins and Backstory

Beef paprikash comes from Hungary and kind of reminds you of goulash, just with extra paprika and a creamier finish. These heavy stews are a staple of Eastern European winters. Every family has their own spin, and it’s the little touches that set them apart. The sweet paprika is what really makes it special and gives the dish its soul.

Recipe FAQs

→ What kind of beef is best here?

Pick something like beef chuck or shoulder. Long simmer makes these cuts super tender.

→ Is it okay to make this ahead?

Absolutely. Tastes even better the next day, so go for it.

→ What sides go with it?

Egg noodles, rice, and mashed potatoes are all classic. Crusty bread for dipping also rocks.

→ Which kind of paprika should I use?

Go for mild Hungarian paprika—freshly ground if possible—so the flavor really pops.

→ How do I make the sauce extra smooth?

Add tomatoes and let it cook down slowly. That'll make it tasty and nicely thick.

→ Can I freeze the leftovers?

Sure thing. Freeze it in smaller portions and just heat up what you need.