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    BEEF PAPRIKA


    Source of Recipe


    Betty Crocker Recipe Card Library


    Recipe Introduction


    This is Nat's (son) favorite. So versatile, it can be done in the pressure cooker, slow cooker or on top of stove. I double the ingredients for the sauce so there will be plenty for leftovers.


    List of Ingredients


    • 1/4 cup shortening
    • 2 pounds beef chuck or round, cut into 1 inch cubes
    • 1 cup sliced onion
    • 1 small clove garlic, minced
    • 3/4 cup catsup
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon brown sugar
    • 2 teaspoons salt
    • 2 teaspoons paprika
    • 1/2 teaspoon dry mustard
    • Dash cayenne red pepper
    • 1-1/2 cups water
    • 2 tablespoons flour
    • 1/4 cup water
    • 3 cups hot cooked noodles


    Instructions


    1. Melt shortining in large skillet.
    2. Add meat, onion and garlic.
    3. Cook and stir until meat is brown and onion is tender.
    4. Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
    5. Cover; simmer 2 to 2 1/2 hours.
    6. Blend flour and 1/4 cup water; stir gradually into meat mixture.
    7. Heat to boiling, stirring constantly.
    8. Boil and stir 1 minute.
    9. Serve over noodles.
    10. 6 to 8 servings (Unless you invite Nat over!)


    Final Comments


    I like to use broad egg noodles...not the flat ones. The sauce sticks really well...and don't forget to make extra....excellent the next day!
 

 

 

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