Beef Chickpea Paprikash Recipe

Ingredients for Beef Chickpea Paprikash

• Stewing Beef
• 1/4 cup all-purpose flour
• 1 tsp sea salt
• Black Pepper
• 2 tbsp butter
• 1 large onion, chopped
• Garlic Cloves
• Vegetable Stock
• 2 tbsp Hungarian paprika
• 1 tbsp brown sugar
• 1/4 tsp cayenne pepper (optional)
• Dijon Mustard
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 (15-ounce) can chickpeas, drained and rinsed
• Greek Yogurt

How to Make Beef Chickpea Paprikash

1. 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.
2. Heat 2 tbsp butter over medium-high heat in a large Dutch oven or heavy-bottomed pot.
3. Add 1 large onion, chopped, and 2 cloves garlic, minced. Add the beef, shaking off excess flour.
4. Brown the beef, stirring occasionally, for 5-8 minutes.
5. 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.
6. Stir, bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
7. After 2 hours, add 1 (15-ounce) can chickpeas, drained and rinsed, and cook for another 30 minutes.
8. 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.
9. Remove from heat and stir in the tempered yogurt/sour cream until the paprikash reaches a dark orange color.
10. Serve hot over egg noodles, pasta, rice, mashed potatoes, or gnocchi.