Beef Paprikash

Number of Servings: 4 (511 G)
Prep Time: 30 min.
Beef Paprikash

Love paprikash? Give this variation on the classic Hungarian dish a try! Good Hungarian paprika, the flavor superstar of this dish, is hard to come by in the U.S., but smoked paprika is a good substitute. Just cut the amount in half if you make the switch and adjust to taste–the smoked is much stronger in flavor than typical paprika.


  • 4 tsp. vegetable oil, divided
  • 1 lb. top sirloin steak, sliced thin
  • 1 Tbsp. garlic, minced
  • Pepper to taste
  • 4 cups yolk-free egg noodles
  • 8 oz. mushrooms, sliced
  • 2 cups onions, chopped
  • 3 Tbsp. paprika
  • ¾ cup beef broth
  • 1 cup peas
  • ½ cup reduced-fat sour cream
  • ½ cup tomatoes, chopped


  1. Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Sauté beef and garlic until beef is browned (3-4 minutes). Season with pepper and set aside.
  2. Cook noodles according to package directions.
  3. While noodles cook, heat remaining 2 teaspoons of oil over medium-low heat until hot. Add mushrooms, onions, and paprika and cook until vegetables are tender, adding water if needed to prevent pan from going dry (3-5 minutes).
  4. Stir in broth and bring to a boil. Add peas and simmer until peas are tender (2-3 minutes).
  5. Return beef to skillet and stir in sour cream. Cook until heated through. Do not allow to boil.
  6. Serve beef mixture over noodles. Garnish with tomatoes.

Nutrition Facts

4 servings per container

Serving Size 511G

Amount per serving
Calories 425
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6.5g 31%
Trans Fat 0.5g
Polyunsaturated Fat 3.5g
Monounsaturated Fat 5.5g
Cholesterol 77mg 26%
Sodium 300mg 13%
Total Carbohydrate 34g 12%
Dietary Fiber 6g 22%
Total Sugars 8g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 8g
Protein 34g
Vitamin D 0.2mcg 2%
Calcium 106.1mg 8%
Iron 5mg 30%
Potassium 1030mg 20%
Vitamin A 208.3mcg 25%
Vitamin C 17.2mcg 20%
Vitamin E 2.4mg 15%
Vitamin K 24.2mcg 20%
Thiamin 0.4mg 35%
Riboflavin 0.7mg 50%
Niacin 12.7mg 80%
Vitamin B6 0.9mg 60%
Folate 65.4mcg 16%
Vitamin B12 4.7mcg 200%
Biotin 12.8mcg 45%
Chloride 192.1mg 8%
Pantothenate 2.1mg 40%
Phosphorus 399.2mg 30%
Iodine 3.3mcg 2%
Magnesium 65.6mg 15%
Zinc 6.9mg 60%
Selenium 43.2mcg 80%
Copper 0.4mg 45%
Manganese 0.4mg 20%
Chromium 0.2mcg 0%
Molybdenum 9.6mcg 20%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Beef, Yolk Free Egg Noodles (durum Flour (wheat), Egg Whites, Niacin, Ferrous Sulfate (iron), Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2) And Folic Acid), Onion, Mushrooms, Beef Broth (water, Beef Stock Powder, Sea Salt, Natural Flavor, Yeast Extract, Garlic Powder, Gelatin (beef), Torula Yeast, Maltodextrin (potato)), Green Peas, Reduced Fat Sour Cream (cultured Pasteurized Grade A Milk And Cream, Contains Less Than 1% Of Pectin, Agar, Vitamin A Palmitate, Enzymes), Tomatoes, Water, Paprika, Soybean Oil, Garlic.

Latest from Our Blog

The B12 Question

Vegan Cheesy Chips

For all the benefits of the plant-based diet, and especially for those on a vegetarian diet, there is still one very important consideration, which is the lack of B12. Our bodies can’t produce B12, the essential, water-vitamin found mostly in meat and dairy foods, and therefore we must seek it in our diet. For those on a plant-only diet, there are many fortified foods and supplements available to help them meet their B12 needs. This raises the question as to how easy it is to become deficient in B12 and whether supplements and fortified foods are an adequate replacement.

Continue Reading »