beef paprikash with fire roasted tomatoes

beef paprikash with fire roasted tomatoes
beef paprikash with fire roasted tomatoes

PREP TIME

15

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup flour

  • 2

    tbsp paprika, divided

  • 1 1/4

    tsp salt,divided

  • 2

    lb boneless beef chuck roast, cut into 1 in pieces

  • 2

    tbsp canola oil, divided

  • 1

    lg onion chopped

  • 1

    sm sweet red pepper, finely chopped

  • 2

    8 oz cans tomato sauce

  • 1

    14.5 oz fire roasted diced tomatoes, undrained

  • 1

    14.5 oz can beef broth

  • 1

    16 oz pkg egg noodles

  • 3

    tbsp butter

Directions

in a small bowl, mix flour, 1 tbsp paprika and 1/2 tsp salt. sprinkle over beef and toss to coat. shake off excess. in a dutch oven, heat 1 tbsp oil over med heat, brown beef in batches, adding remaining oil as needed. remove from pan with a slotted spoon, reserving drippings in pan. add onion and pepper to pan, cook and stir for 4-5 min or until tender. stir in tomato sauce, tomatoes, broth and the remaining 1 tbsp paprika and 3/4 salt. bring to a boil. reduce heat; add beef back to pan, simmer covered, 1.5-2 hours or until beef is tender. cook noodles according to pkg directions, drain, return to pot. add butter and toss to coat. serve with stew.

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