Creamed Beef Paprikas with Sour Cream Sauce
Hungarian beef stew enriched with paprika and sour cream. Tender cubed beef braises in a savory onion-based sauce with warm spice and tangy richness. Serve with dumplings, mashed potatoes, or rice for a comforting main course. This version uses traditional paprika as the key seasoning, creating depth without overwhelming heat.
Ingredients
- 1 tablespoon fatbutter1:1flavoradds dairy
adds richness
- 1 large onion, chopped
- 1 teaspoon paprika
- 1 ½ lbs beef rump, cubedchuck steak1:1texture
fattier cut yields more tender results
- salt, to taste
- pepper, to taste
- 3 bay leaves
- ½ cup water
- ½ pint sour cream
Instructions
- 1
Saute chopped onion in fat until softened.
- 2
Pull pan aside and stir in paprika.
- 3
Add cubed and seasoned beef with bay leaves.
- 4
Cook until juices release from meat.
- 5
Add water and simmer for 1 to 1 and a half hours until beef is tender.
- 6
Just before serving, stir in sour cream.
- 7
Serve with dumplings, mashed potatoes, or rice.
Tips
Start with 1 bay leaf instead of 3 if you prefer milder herbal notes; add more if desired during cooking.
Add sour cream off heat and stir gently to prevent curdling; do not boil after adding.
Paprika quality matters; use Hungarian paprika for authentic flavor and color.
Good to Know
Refrigerate in airtight container up to 3 days. Freeze up to 2 months before adding sour cream; thaw overnight and reheat gently.
Prepare through simmering stage. Cool and refrigerate; add sour cream just before serving.
Ladle into bowls over warm dumplings, mashed potatoes, or fluffy rice.
Common Mistakes
Add sour cream to boiling liquid to avoid curdling.
Use 1 bay leaf initially to avoid overpowering herb flavor.
Don't skip the step of pulling pan aside before adding paprika to prevent scorching.
Substitutions
Dairy-Free Swaps
General Alternatives
fattier cut yields more tender results
FAQ
Can I use a different cut of beef?
Chuck steak or brisket work well and may yield even more tender results. Avoid very lean cuts; they dry out during long cooking.
What if I don't have sour cream?
Greek yogurt, creme fraiche, or heavy cream work as substitutes. Add just before serving and don't boil to prevent curdling.
How long can I keep leftovers?
Refrigerate up to 3 days in airtight container. Freeze up to 2 months before sour cream is added; thaw overnight and reheat gently.