Zutaten für Beef Chickpea Paprikash
- 1.5 lbs beef stew meat
- 1/4 cup all-purpose flour
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- Vegetable Stock
- 2 tbsp Hungarian paprika
- 1 tbsp brown sugar
- 1/4 tsp cayenne pepper (optional)
- 1 tbsp Dijon mustard
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 (15-ounce) can chickpeas, drained and rinsed
- Greek Yogurt
- egg noodles (for serving)
- pasta (for serving)
- rice (for serving)
- mashed potatoes (for serving)
- gnocchi (for serving)
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Zubereitung von Beef Chickpea Paprikash
- Toss 1.5 lbs beef stew meat with 1/4 cup all-purpose flour, 1 tsp sea salt, and 1/2 tsp black pepper until well-coated.
- Heat 2 tbsp butter over medium-high heat in a large Dutch oven or heavy-bottomed pot.
- Add 1 large onion, chopped, and 2 cloves garlic, minced. Add the beef, shaking off excess flour.
- Brown the beef, stirring occasionally, for 5-8 minutes.
- Add 2 cups beef stock (or water), 2 tbsp Hungarian paprika, 1 tbsp brown sugar, 1/4 tsp cayenne pepper (optional), 1 tbsp Dijon mustard, 2 tbsp ketchup, and 1 tbsp Worcestershire sauce.
- Stir, bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
- After 2 hours, add 1 (15-ounce) can chickpeas, drained and rinsed, and cook for another 30 minutes.
- In a small bowl, whisk 1/2 cup plain yogurt or sour cream with 2-3 tbsp of the warm paprikash to temper it, preventing curdling.
- Remove from heat and stir in the tempered yogurt/sour cream until the paprikash reaches a dark orange color.
- Serve hot over egg noodles, pasta, rice, mashed potatoes, or gnocchi.
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
29g
Fat
59g
Carbs
13g
