Q1: What is the difference between Paprikash and Goulash?

While both are classic Hungarian stews that feature paprika, the main difference is in the consistency and other ingredients. Goulash is often thinner, more like a soup, and typically includes more vegetables like carrots and potatoes cooked in the stew. Paprikash is generally a thicker, richer stew that is almost always finished with a generous amount of sour cream.

Q2: What kind of paprika should I really use?

The type of paprika you use will have the biggest impact on the final flavor of this dish. It is highly recommended to seek out authentic Hungarian Sweet Paprika . It has a much richer, sweeter, and more complex flavor than the standard paprika found in most grocery stores, which can sometimes be bitter or just used for color.

Q3: Do I really need to brown the beef before putting it in the slow cooker?

The recipe as written is a "dump-and-go" recipe and does not require browning, which makes it incredibly easy. However, if you have an extra 10-15 minutes, browning the flour-coated beef in a hot skillet before adding it to the slow cooker will add an extra layer of deep, caramelized flavor from the Maillard reaction. It's an optional step that elevates the dish even further.

Q4: How do I prevent the sour cream from curdling when I add it?

The two keys to preventing curdling are to use full-fat sour cream (low-fat versions are more likely to split) and to avoid adding it to a boiling liquid. By letting the paprikash stand for 10 minutes to cool slightly, and then stirring in the sour cream over very low or no heat, you should have no issues. For a completely foolproof method, you can "temper" the sour cream by mixing a scoop of the hot broth into it before stirring the mixture back into the pot.

Q5: What are caraway seeds?

Caraway seeds are a spice commonly used in Central and Eastern European cuisine. They have a very distinctive flavor that is sharp, pungent, and slightly peppery with notes of anise or licorice. They are a classic ingredient in dishes like rye bread, sauerkraut, and, of course, stews like paprikash and goulash.

The Ultimate Easy Slow Cooker Beef Paprikash

A classic Beef Paprikash adapted for the convenience of a slow cooker. This hearty stew features tender cubes of beef stew meat, onions, and red bell peppers slow-cooked in a rich, savory sauce flavored with sweet paprika, tomato paste, and caraway seeds. The dish is finished with a swirl of sour cream and fresh dill for a creamy tang, and is traditionally served over hot boiled egg noodles or potatoes.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 4-5 hours (on high)
Total Time: 4 hours 15 minutes
Yield: 6-8 servings
Category: Main Course
Method: Slow Cooking
Cuisine: Hungarian

Ingredients

1 medium onion, sliced
2 pounds cubed beef stew meat (about 1- to 1 1/2-inch pieces)
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
2 red bell peppers, stemmed, seeded and coarsely chopped
2 cloves garlic, minced
1/2 cup low-sodium beef broth
2 tablespoons sweet paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds, crushed
1/2 cup sour cream
1/4 cup freshly chopped dill and/or parsley
Hot boiled egg noodles or potatoes, for serving

Instructions

Spread the sliced onions in the bottom of an 8-cup (or larger) slow cooker.
In a bowl, toss the cubed beef with the flour, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Place the coated beef on top of the onions in the slow cooker.
Top the beef with the chopped bell peppers and minced garlic.
In a small bowl, stir together the beef broth, paprika, tomato paste, and caraway seeds. Pour this mixture over the beef and vegetables in the slow cooker.
Cover and cook until the meat is very tender, either on the HIGH setting for 4 to 5 hours or on the LOW setting for 7 to 8 hours.
Once cooked, uncover the slow cooker and let the stew stand for at least 10 minutes.
Stir in the sour cream and chopped dill and/or parsley.
Season to taste with additional salt and pepper.
Serve hot over egg noodles or potatoes.

Notes

This is a ‘dump and go’ slow cooker recipe, requiring minimal active cooking time and making it great for a busy day.
Letting the finished dish stand for 10 minutes before stirring in the sour cream helps prevent the cream from curdling.
Tossing the beef in flour before cooking helps to thicken the final stew.

Find it online: https://cookupjoy.com/beef-paprikash/