Beef Paprika

Chris always gets very nervous when I try out new recipes on him, so I was delighted that this was a hit! This recipe can be prepared on both the stove or a crockpot, I have done it both ways and it always turns out good. It has such a wonderful and complex flavor. I like to serve it on egg noodles, but you can also use any other type of pasta or rice as well. Chris likes to use pieces of bread to soak up the gravy..it's that good!


Beef Paprika
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1 & 1/2 lbs. beef stew meat, cut into 3/4 in. cubes
1 tbsp. oil
2 small onions, thinly sliced or chopped
2 garlic cloves, minced
1 & 1/2 cups water, divided
1/2 cup ketchup
2 tsp. brown sugar
1 & 1/2 tsp. paprika
1 & 1/2 tsp. worcestershire sauce
1 tsp. salt
1/2 tsp. dijon mustard
dash cayenne pepper
2 tbsp. all-purpose flour
hot cooked egg noodles

In a large saucepan, brown beef in oil on all sides. Add onion and garlic, cook until onion is tender. Add 1 cup water, ketchup, brown sugar, paprika, worcestershire sauce, salt, mustard, and cayenne pepper; mix well. Bring to a boil. Reduce heat. Cover and simmer for 1 1/2 - 2 hours or until beef is tender. (You can also put mixture in a crockpot and cook on low for 3-4 hours instead)
Combine flour and remaining 1/2 cup water until smooth; gradually stir into stew. Bring to a boil, cook and stir for 2 minutes or until thickened. (If I have the mixture in a crockpot instead, I add the flour/water mix and heat the crock in the microwave for a minute at a time, stirring well after each minute until mixture is thickened). Serve over noodles. Makes 4 servings.