BEEF PAPRIKASH WITH FIRE-ROASTED TOMATOES RECIPE

Beef Paprikash with Fire-Roasted Tomatoes Recipe image

Provided by @MakeItYours

Number Of Ingredients 13

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1/3 cup all-purpose flour
2 tablespoons sweet Hungarian or regular paprika, divided
1-1/4 teaspoons salt, divided
2 pounds boneless beef chuck roast, cut into 1-inch pieces
2 tablespoons canola oil, divided
1 large onion, chopped
1 small sweet red pepper, finely chopped
2 cans (8 ounces each) tomato sauce
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 package (16 ounces) kluski or other egg noodles
3 tablespoons butter
Minced fresh parsley, optional

Steps:

In a small bowl, mix flour, 1 tablespoon paprika and 1/2 teaspoon salt. Sprinkle over beef and toss to coat; shake off excess.
In a Dutch oven, heat 1 tablespoon oil over medium 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 drippings; cook and stir 4-5 minutes or until tender. Stir in tomato sauce, tomatoes, broth and the remaining 1 tablespoon paprika and 3/4 teaspoon salt; bring to a boil. Reduce heat; simmer, covered, 1-1/2 to 2 hours or until beef is tender.
Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.
Yield: 8 servings.
Originally published as Beef Paprikash with Fire-Roasted Tomatoes in Taste of Home
September/October 2015, p66
Nutritional Facts
cup stew with 3/4 cup cooked noodles equals 534 calories, 21 g fat (8 g saturated fat), 133 mg cholesterol, 953 mg sodium, 51 g carbohydrate, 4 g fiber, 33 g protein.