Beef Paprikish

Prep Time
Cook Time
2h 25m
Ready In

"This isn't a complicated recipe but it sure tastes like it is, it's a cross between a stew and soup, serve in a bowl with some crusty bread or tossed over egg noodles as a main dish. To develop really deep flavour please take extra time to thoroughly brown the beef, this is even better when cooked ahead like a day or two"

Original is 4 servings


  • Serving Size: 1 (639.3 g)
  • Calories 542.5
  • Total Fat - 29.9 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 243.6 mg
  • Sodium - 2169.8 mg
  • Total Carbohydrate - 41.9 g
  • Dietary Fiber - 7.4 g
  • Sugars - 9.1 g
  • Protein - 27.7 g
  • Calcium - 670.4 mg
  • Iron - 9.4 mg
  • Vitamin C - 43.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a shallow dish combine flour with salt, pepper and 1 teaspoon hot paprika. Lightly dredge the beef in the flour.

Step 2

In a large, heavy-bottomed pot, heat oil and slowly brown beef (in batches if necessary) turning each piece for an even, dark colour (it's important to brown the meat thoroughly). Reduce heat and add red wine to the pot, stirring to scrape up all the brown bits. Remove beef and pan juices to a medium bowl.

Step 3

Add in more oil to the pot if you need to. Add onions, saute over medium heat, adding 1 tablespoon mild paprika after a minute or two. Stir onions frequently and cook until very soft, about 10 minutes. Add garlic and continue to cook another 3–4 minutes.

Step 4

Return browned beef and juices to the pot along with bay leaves, tomatoes, beef stock, and caraway seeds. Simmer, uncovered, for 1 1/2 hours. Add potatoes and cook for another 30 minutes, until mixture has the consistency of a very thick soup. Remove bay leaves then taste and adjust seasonings.


No special items needed.

3 Reviews


Wonderful flavour loaded recipe. I did take some liberties with the recipe. I followed it exactly all the way except I didn't add any potatoes instead I added carrots, parsnips and peas. Served over Tofu Pasta. It was a great meal.


review by:
(10 Sep 2013)


I made this and used some thyme instead of caraway seeds because I don't care for them, but otherwise I made it the same. I let the meat brown good to make a deep rich flavor, and used Merlot wine. It was very good in flavor and the meat was tender. I loved the hot paprika to give it a little spiciness. I served it over thin noodles and it was great! I will make this again most definitely. Thanks for sharing your recipe with us Sugarkins! Linda


(24 Jul 2013)


This was a delicious Stoup as Rachel Ray would say! I didn't use the caraway seeds but everything else was the same. Complex flavors mixed together made this very tasty and it was great over wide egg noodles. A do again for us!


review by:
(9 Dec 2012)

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