by Lizthechef
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my 73 recipes »
Lizthechef's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
1 large yellow onion, chopped Ask a question about this ingredient
2 garlic cloves, peeled and chopped Ask a question about this ingredient
2 tablespoons sweet Hungarian paprika Ask a question about this ingredient
2 pounds beef round, cut into 1 1/2 inch cubes Ask a question about this ingredient
2 tablespoons flour Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
1 teaspoon fresh thyme leaves Ask a question about this ingredient
1 cup beef stock or broth Ask a question about this ingredient
1 cup good red wine Ask a question about this ingredient
1 14.5 oz. can organic, chopped tomatoes Ask a question about this ingredient
Preheat oven to 325 degrees.
Ask a question about this stepSaute onions until soft, then add garlic and cook for one minute or so. Stir in paprika and cook for another minute or so.
Ask a question about this stepCoat the meat with seasoned flour and add to onions until meat is lightly browned. Add the thyme, stock, wine and tomatoes.
Ask a question about this stepCook in the oven for about two hours, until meat is tender. Add the sour cream just before serving. This dish is better reheated. Serve with egg noodles and a green salad.
Ask a question about this stepSimple to make and delicious. Fresh, first rate paprika is essential.
Yes, and it is hard for me to find it except online. Glad you enjoyed my Grandma's recipe - hers would be better, so this is my best guess...Thank you!
The entire Hungarian half of my family (generations of them) lived in Yorkville, and Paprika Weiss was a staple - I recall shopping there with my Grandma dozens of times. Such a shame that neighborhood retains so few vestiges of that culture now. But, she also made terrific goulash, chicken paprikash, etc. - whose recipes I also, sadly, never wrote down, but have tried to recreate over the years. Will try yours, cause it 'reads' as pretty close to my memory of hers. (I don't recall her ever making ANYTHING, besides - maybe - dessert, that wasn't red with paprika...or didn't at the very least have it sprinkled on top. It truly is the iconic flavor of my childhood.)
Just found this beautiful comment ! After an exchange with my uncle, Grandma's only living child, he reported that there were no written recipes found as she declined. Amazingly, he described a box of recipes written in Hungarian from Grandma Harpas, my great-grandma, that, of course, disappeared. I have a hand-written recipe from Grandma for her dobos torte, the cake with either 11 or 13 layers. My wasp-y Mom made it beautifully! If you want a copy, I will get it to you, my Hungarian buddy...
Yes, it was called Paprika Weiss! I grew up in Manhattan and went there on a field trip during elementary school. It's so sad that all of those places are now gone.
Glad to know I was correct and that you visited Paprika Weiss too - thanks!
Rick Field is the founder of the pickle company Rick's Picks.
Wonderfully classic. Thanks!