First, read the truth about Hungarian Paprika here

1 kg lean beef, cubed
2 medium onions, diced
1/4 cup oil
3-4 Tbsp Hungarian sweet paprika
salt, pepper
1/2 tsp caraway seeds
1 green pepper, diced
1 tomato, crushed
14% sour cream

• Dice the onions.
• Heat the oil in a saucepan.
• Add the chopped onions and sauté until translucent.
• Add the cubed beef and brown lightly; turn to sear every side.
• Stir in the paprika and the caraway seeds.
• Stir in the green pepper and the tomato.
• Add water to cover half way up the meat.
• Bring to slow, steady simmer, cover with lid and cook for 1-1 1/2 hours.
• Add more water if necessary, so the stew doesn’t burn.

• When meat is tender simmer uncovered for 15 minutes to reduce sauce.
• Serve over Egg Dumplings with sour cream on the side.

Use real Hungarian Paprika. You would need a truckload of Spanish paprika and still not get the taste, color and aroma that real Hungarian Paprika gives to a dish. The same with sour cream; use the real stuff – just use it sparingly. The slop they call “light sour cream” or “no fat sour cream” just ruins everything you put it on.


  1. I make mine with Pork Cubes and love it. I will try it with the beef cubes also. Nice thick sauce. A piece of good rye bread and creamed cucumber salad go with nicely.

  2. Almost identical, just some minor differences:

    - instead of usual green pepper for cooking, I like to add a hot pepper, or hot pepper powder,
    - some oregano or marjoran,
    - cumin instead of caraway as the cumin has quite similar but stronger flavor.

  3. The taste would be a little different, but I am sure it's very delicious with the herbs you use. I had curried chicken at a friend's house once that tasted more like chicken paprika than curried chicken. :)

  4. I also abhor low fat or zero fat sour cream, especially in cooking. It seperate and makes your dish soupy and tart which regular sour cream does not.



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