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Beef Paprika

Beef Paprika

  • Prep

    10 m
  • Cook

    2 h 30 m
  • Ready In

    2 h 40 m
HODGEYMAMA

HODGEYMAMA

This is a recipe my Aunt always makes. It has some weird ingredients, but tastes great. Serve over egg noodles or rice.

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Original recipe yields 7 servings

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Nutrition

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  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1088 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

  1. Melt shortening in large skillet over medium high heat. Add meat, onion, and garlic; cook and stir until meat is browned.
  2. Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours.
  3. Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah Stone
77

Sarah Stone

11/21/2006

Any time I make this, I make it in the crockpot. It gives the meat so much tenderness, and I don't even brown the meat- I found that I can reduce the fat content by omitting the shortening. When I make this in the crockpot (to serve TWO people) , I use 3/4 cups water, 1/4 cup ketchup, 1 tsp brown sugar 3/4 tsp paprika 3/4 tsp worchestershire sauce 1/2 tsp salt 1/4 dijon mustard, 2 garlic cloves minced, dash of cayenne pepper. I mix the sauce together and pour over the beef stew meat and cook on high for about 6 hours. Sometimes I will take some of the leftover sauce, and will whisk in some flour to make a gravy, and will serve the meat and gravy on top of boiled egg noodles or spaetzle. This is a great dish for those nippy fall or winter evenings.

MONARCH38
18

MONARCH38

10/22/2004

YUM! If I could give this more stars I would! We just LOVED this dish! Super quick, easy and tasty! I used tenderized extra lean stew meat in place of the lean beef chuck, and this cut the cook time by 1/2! I also cut back the salt to 1 tsp, which was plenty. I used 1/2 cup olive oil instead of shortening (personal pref) and did not need to add any water or flour! There was plenty of juice in the pan once all the other ingredients were added in. Wonderful aroma while cooking! Pretty presentation! Served with stiff mashed potatoes and salad! Thanks for a new family favorite!

SHEWETT
15

SHEWETT

1/25/2004

This was yummy and my kids 3 and 8 loved it, which is rare. I also used olive oil instead of the shortening. I left out the mustard powder and most of the salt. I have this exact recipie in my Betty Crocker Recipie Card Library. I will make it again. I served over noodles.

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