Beef Paprika Recipe -
Beef Paprika Recipe

Beef Paprika

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs 30 mins

    2 hrs 40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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.

Most Helpful Critical Review
Feb 28, 2007

This was alright. Boyfriend said he liked it but never touched the leftovers. I didn't think it was bad, but didn't really care for it either. Looked pretty bad, tasted okay.


123 Ratings

Oct 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!

Jan 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.

Jan 25, 2004

Excellent. A little too salty for me, but the rest of the family thought it was just right.

Sep 23, 2005

I really enjoyed making this recipe. This is very much like the German type of Goulash that I am used to my Mom making.

Oct 25, 2004

A great comfort food dish when served over long grain rice(please don't use instant). I used about 1/3 cup of olive oil instead of the shortening,reduced the salt to 1 tsp and did not make any other changes. Leave the brown sugar in, it is not that sweet. Taste even better warmed up the next day.

Jan 25, 2004

I received this recipe many years ago from a co worker I no longer can find. I was thrilled to find this! This is one of my favorite recipes with just a hint of spiciness. You have got to try this one.


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  • Calories
  • 426 kcal
  • 21%
  • Carbohydrates
  • 13.7 g
  • 4%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 30.8 g
  • 47%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 23.5 g
  • 47%
  • Sodium
  • 1088 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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