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Beef Paprika

 Beef Paprika
"My husband, Don, and I loved this savory dish when we first sampled it at a party," notes Nancy Nielsen of Orange, Connecticut. "Of course, I had to have the recipe, which I have downsized to serve just the two of us. This hearty entree featuring tender beef is one of our favorites."
2 ServingsPrep: 25 min. Cook: 1-1/2 hours


  • 3/4 pound beef stew meat, cut into 3/4-inch cubes
  • 2 teaspoons canola oil
  • 1 small onion, thinly sliced
  • 1 garlic clove, minced
  • 3/4 cup water, divided
  • 1/4 cup ketchup
  • 1 teaspoon brown sugar
  • 3/4 teaspoon paprika
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon Dijon mustard
  • Dash cayenne pepper
  • 1 tablespoon all-purpose flour
  • Hot cooked noodles


  • In a large saucepan, brown beef in oil on all sides. Add onion; cook
  • until onion is tender. Add garlic; cook 1 minute longer. Add 1/2 cup
  • of water, ketchup, brown sugar, paprika, Worcestershire sauce, salt,
  • mustard and cayenne; mix well. Bring to a boil. Reduce heat; cover
  • and simmer for 1-1/2 to 1-3/4 hours or until beef is tender.
  • Combine flour and remaining water until smooth; gradually stir into
  • stew. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with noodles. Yield: 2 servings.

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Beef Paprika (continued)

Nutritional Facts: 1 serving (1 each) equals 359 calories, 17 g fat (5 g saturated fat), 106 mg cholesterol, 1,054 mg sodium, 18 g carbohydrate, 1 g fiber, 34 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.