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Beef Paprikash in the Slow Cooker

Posted by Denise on January 24, 2013

beef paprikash in green bowl
Moist shreds of beef in a paprika-infused sauce, served over buttered noodles= super yummy!

Our Chicken Paprikash recipe has been such a huge hit when we’ve served it at get-togethers that when we saw this recipe for a beef version in a Better Homes and Gardens slow cooker magazine, we just had to try it. And it’s so good that we’ve eaten it several times since then. Buttered noodles are topped with moist, tender shredded beef immersed in a rich broth flavored with tender onions, carrots, sweet peppers and sour cream. Very tasty!

Paprikash is a traditional Hungarian dish that always contains, as the name implies, paprika. You can change the flavor of this dish depending on what type of paprika is used. Some of the flavors include smoked, hot or sweet and you can use any of them in this recipe. The recipe calls for and we used both sweet and smoked types.

Paprikash recipes normally include onions and a type of meat, also. In this case, it’s a beef rump roast that pulls the meal together. The meat cooks long enough in the slow cooker that even lean cuts become very tender.



  Printer friendly recipe without photos 


Beef Paprikash in the Slow Cooker


 beef paprikash in the slow cooker

 Beef Paprikash in the Slow Cooker ingredients



Serves 6 to 8 people




2 ½ pound beef rump roast


tablespoons paprika


teaspoon smoked paprika


14.5 ounce can of diced tomatoes, undrained


14.5 ounce can of beef broth


medium onions


large carrots


12 ounce jar of roasted sweet peppers, drained


cup water


tablespoons cornstarch


8 ounce carton of sour cream


Salt and pepper to taste


ounces dry medium noodles


cup butter


cup snipped parsley (optional)




1.    Trim the fat and the silver skin from the beef roast. Put the meat in the slow cooker. If the meat is too long to fit, cut it in half so it will fit. Combine the paprika and smoked paprika in a small bowl, then sprinkle the mixture over the meat.


trimming beef for beef paprikash 


beef paprikash mixing spices  beef in slow cooker




2.    Prepare the vegetables. Slice the onions by cutting them in half lengthwise, then cut them into slices across the half to end up with half-circles. Coarsely chop the carrots and cut the peppers into strips or if they are small, cut them in half.


slicing onion for beef paprikash




3.    Pour the tomatoes with their juice and the beef broth in the slow cooker with the meat. Add the carrots, onions and peppers over the top of the meat. Place the lid on top and cook on low heat for 10 to 12 hours or on high heat setting for 5 to 6 hours.


beef paprikash adding veggies


beef paprikash cooked



4.    Carefully remove the meat from the cooker and place on a cutting board. Using two forks, shred the meat into coarse chunks. Skim the fat from the liquid in the crock pot. In a small bowl, stir the cornstarch into the water so that it dissolves completely. Turn the slow cooker to high heat and stir the cornstarch mixture into the cooking liquid. Add the meat back into the liquid and cover and cook for 30 more minutes. Stir in the sour cream and season with salt and pepper to taste.


beef paprikash shredding  shredded beef for beef paprikash


finished in slow cooker




5.    Meanwhile, prepare the noodles according to the package directions. Drain when al dente and toss with the butter. Serve the meat and sauce over the noodles. Garnish with the parsley if desired.



buttered noodles for beef paprikash 

beef paprikash in bowl


beef paprikash on plate



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Orlando Area Information

 Boston's Fish House Restaurant
 Chen's Bistro
 Boardwalk Pizza
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 Catfish Joint
 Habaneros Mexican Grill