Recipe Background
Hungarian Beef & Noodles combines tender beef, rich sauce, and buttery noodles.
Hungarian Beef & Noodles invites you to a hearty symphony of comfort. The aroma of slow-cooked beef fills the kitchen, mingling with the earthy sweetness of paprika. As the onions and peppers soften and release their fragrance, the anticipation builds. Each bite of beef is tender and richly coated in a robust tomato-based sauce, perfectly balancing savory depth with a hint of smokiness from fire-roasted tomatoes.
The texture of the egg noodles, slicked with butter, adds a satisfying contrast to the meaty stew. Using a Dutch oven retains heat evenly, allowing the beef to slowly reach melt-in-your-mouth tenderness without drying. This dish isn't just a meal; it's an experience best shared around a bustling table, where stories and laughter can flow as easy as the sauce over the noodles.
Serving this warm dish garnished with fresh parsley and a sprinkle of parmesan brings a lovely brightness that complements the rich, comforting flavors. The process of simmering allows flavors to meld and deepen, enhancing the taste further. It's a satisfying journey from start to finish, from the first savory scent to that last comforting forkful enjoyed in good company.
Ingredients
- 1/3 cup all-purpose flour
- 2 tablespoons sweet Hungarian paprika or regular paprika divided
- 1 1/4 teaspoons salt divided
- 2 pounds beef chuck roast boneless, cut into 1-inch pieces
- 2 tablespoons canola oil divided
- 1 large onion chopped
- 1 small sweet red pepper finely chopped
- 2 (8-ounce) cans tomato sauce
- 1 (14.5-ounce) can fire-roasted diced tomatoes undrained
- 1 (14.5-ounce) can beef broth
- 1 (16-ounce) package kluski or other egg noodles
- 3 tablespoons butter
- fresh parsley optional, to taste, minced, for serving
- parmesan cheese to taste, grated, for serving
Directions
- In a small bowl, mix the flour, 1 tablespoon of the paprika, and 1/2 teaspoon of the salt.
- Sprinkle the spice mixture over the beef and toss to coat, shaking off the excess.
- In a Dutch oven, heat 1 tablespoon of the oil over medium heat.
- Brown the beef in the oil, in batches, adding the remaining oil as needed.
- Transfer the beef from the pan with a slotted spoon, reserving the drippings in the pan.
- Add the onion and the pepper to the drippings and cook, while stirring, until they are tender, about 4-5 minutes.
- Stir the tomato sauce, the tomatoes, the broth, the remaining paprika, and the remaining salt into the onion mixture and bring it to a boil.
- Reduce the heat of the sauce mixture and simmer, covered, stirring occasionally to prevent the meat from sticking, until the beef is tender, about 1 hour 30 minutes-2 hours.
- In a large pot of salted boiling water, cook the noodles to al dente according to the package directions.
- Drain the noodles, return them to the pot, add the butter, and toss to coat.
- Serve the beef mixture over the noodles sprinkled with the parsley and the cheese.
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