Slow Cooker Beef Paprikash

Published on February 27, 2016 by Lauren

beef paprikash

When the weather is cool, a big dish of Slow Cooker Beef Paprikash can really warm the soul and body.

This is not a dish we enjoyed when I was growing up. My mom just didn’t venture out of her usual recipes very much. So when I discovered that I love the subtle smoky flavor of paprika this became one my most favorite “new to me” dishes.

The ingredients are simple.  You probably have most of these items in your pantry right now.

beef paprikash

The top sirloin can be replaced by your favorite chuck roast or other cut of beef you like. I like the top sirloin because it’s usually an inexpensive cut of meat and easy to find at the various grocery stores we frequent.

beef paprikash

The sour cream added at the end gives the dish a creamy finish. You might have a family recipe that uses “cream of” soup, but we prefer to stick with the sour cream. If you like the sauce to be extra thick, you could also use corn starch. Follow the tip in the recipe.

beef paprikash

Slow Cooker Beef Paprikash

Warm and meaty comfort food for the soul!
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Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6 servings
Author: Lauren Greutman

Ingredients

  • 1.5 pounds top sirloin cut into 1 inch pieces
  • 1/2 onion diced
  • 2 tablespoons dried paprika
  • 1 tablespoon garlic powder
  • 2 cups beef broth
  • 16 oz egg noodles
  • 1 cup sour cream or plain yogurt
  • 1 tablespoon dried parsley

Instructions

  • Combine the beef, onion, paprika, garlic, and broth in the slow cooker.
  • Cook on low for 8 hours or high for 4 - 6 hours.
  • About 20 minutes before the beef is finished cooking, cook the egg noodles according to package directions. Drain and rinse in hot water.
  • When the beef is finished cooking, stir the sour cream into the beef mixture.
  • Serve the meat and sauce over the noodles and sprinkle with parsley.

Notes

To thicken sauce with cornstarch: Cook noodles as normal. When the beef is thoroughly cooked, remove beef and onions from the slow cooker to a bowl leaving the sauce in the crock. In a small bowl, combine 1 tablespoon of cornstarch with 1/2 cup of cold water. Stir thoroughly until no lumps remain. Whisk the beef sauce in the slow cooker continually as you stir in the cornstarch liquid. This will begin to thicken. Now you can stir in the sour cream until completely combined. Return the beef and onions to the sauce and stir to coat. Serve over noodles as usual.

beef paprikash

Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!

beef paprikash

 

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