Beef paprikash

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Results 61-74

• Nicola Ann

  23 September 2012

  Nicola Ann rated and commented on this recipe

  

  This was ok on the night that I cooked it, nothing special. But reheating it the next day... wow! So much better. I suggest making this a day in advance to really taste the flavours.

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• Simone

  02 October 2012

  Simone rated and commented on this recipe

  

  Really enjoyed this, very easy to make. I cooked it in slow cooker and the meat was so tender. Would make again.

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• shellbell

  21 October 2012

  shellbell commented on this recipe

  I put the flour, paprika, mixed herbs and other seasonings in a plastic bag and added the beef so it was will coated. After browning the beef add a good slosh of red wine. I didn't use caraway seeds. It was very tasty.

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• Joricho

  24 October 2012

  Joricho rated and commented on this recipe

  

  I was disappointed with this. The meat wasn't as tender as I'd hoped so don't think I'll make again.

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• Laura

  11 November 2012

  Laura rated and commented on this recipe

  

  Lovely recipe. Used fennel seeds as didn't have any carraway and it was lovely. Also added a spoonful of tomato puree to thicken the sauce and that worked well.

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• Laura

  11 November 2012

  Laura commented on this recipe

  Lovely recipe. Used fennel seeds as didn't have any carraway and it was lovely. Also added a spoonful of tomato puree to thicken the sauce and that worked well.

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• asilverkey

  20 November 2012

  asilverkey commented on this recipe

  In case anyone fancies making a traditional Hungarian beef paprikash (called 'porkolt' and not 'goulas', which is in fact a soup made from the same base), I'd mention that it doesn't have mushrooms, garlic or caraway seeds, although I'm sure they are lovely addition. It also only has a few tomatoes not a whole tin of them. Adding some red wine makes it truly authentic however. The traditional method is also slightly different: you first fry the onions, then stir in the paprika, add and brown the meat, add some wine, then some water (to almost cover the meat), turn the heat down a bit and cook for a couple of hours (keep topping up the water). Check seasoning. Jo etvagyat!

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• janey

  04 December 2012

  janey rated and commented on this recipe

  

  Cooked this tonight for a mid week family supper. Followed the recipe but cooked in my slow cooker for about 7 hours and we all really enjoyed it. I did use half normal paprika and half smoked paprika. The sauce was quite runny but we like lots of juice! I may use some red wine next time and some tomato puree to thicken it up a bit. My husband thinks it needs some bread (Nan?) to mop up the juices! I will make this again.

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• Donna

  27 January 2013

  Donna rated and commented on this recipe

  

  Really easy and tasty meal. I used cumin seeds as I didn't have caraway seeds. It worked really well.

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• Fiona

  07 March 2013

  Fiona rated this recipe

  

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• Fiona

  07 March 2013

  Fiona rated this recipe

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• Annbev

  12 March 2013

  Annbev rated and commented on this recipe

  

  Fab,really tasty. Added green pepper and new potatoes and cooked all day in slow cooker.

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• MrsHunter

  17 March 2013

  MrsHunter rated and commented on this recipe

  

  Lovely recipe, added chilli powder for a little kick. Soured cream worked well.

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• pzdrmm

  29 April 2013

  pzdrmm rated this recipe

  

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http://www.bbcgoodfood.com/recipes/166629/

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Ingredients

• 500g braising beef
• 1 tbsp flour , seasoned really well
• olive oil
• 1 large onion , halved and sliced
• 2 garlic cloves , crushed
• 250g chestnut mushrooms , halved if large
• 1 red pepper , sliced
• 1 tbsp paprika
• 2 tsp caraway seeds
• 1 x 400g tin chopped tomatoes
• 300ml beef stock
• a small bunch parsley , chopped
• basmati rice , to serve
• soured cream , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 3 hours

Ingredients

• 500g braising beef
• 1 tbsp flour , seasoned really well
• olive oil
• 1 large onion , halved and sliced
• 2 garlic cloves , crushed
• 250g chestnut mushrooms , halved if large
• 1 red pepper , sliced
• 1 tbsp paprika
• 2 tsp caraway seeds
• 1 x 400g tin chopped tomatoes
• 300ml beef stock
• a small bunch parsley , chopped
• basmati rice , to serve
• soured cream , to serve

Per serving

314 kcalories, protein 32.0g, carbohydrate 13.4g, fat 15.1 g, saturated fat 5.1g, fibre 3.2g, salt 1.15 g

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