Beef Paprikash - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

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.
Nutritional analysis per serving: Calories 565; Total Fat 27g (35% Daily Value); Saturated Fat 10g (51% DV); Trans Fat 0g; Cholesterol 99mg (33% DV); Sodium 300mg (13% DV); Total Carbohydrate 48g (17% DV); Dietary Fiber 7g (25% DV); Total Sugars 9g; Includes 0g Added Sugars (0% DV); Protein 36g; Vitamin D 2% DV; Calcium 10% DV; Iron 30% DV; Potassium 20% DV; Niacin 100% DV; Selenium 60% DV; Vitamin B12 60% DV.
Recipe by Guiding Stars at
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