• Cooking Time: 300–360
  • Servings: 4–6
  • Preparation Time: 25


  • ½ cup vegetable oil
  • 1 cup onion, diced
  • 1 green pepper, diced
  • 1 medium tomato, diced
  • 2 rounded tbsp Hungarian paprika
  • 1 lb stew beef, cut into ¾ inch cubes
  • ¼–½ cup beef stock
  • Salt to taste


  • In large frying pan, heat oil then sauté onions to light brown over medium heat.
  • Add green pepper, tomato, and sauté 10 minutes.
  • Add a little water to avoid burning.
  • Turn heat to low, add paprika, beef and ¼ cup beef stock.
  • Cook for 1–2 hours, stirring frequently until beef is tender, adding beef stock as needed to make a sauce.
  • You can also use a slow cooker instead of the stove.
  • Cook 4 hours on low in slow cooker.
  • Best prepared a day before serving.
  • Serve over noodles.
  • Chicken can be substituted for the beef.


Author Credit: Joseph Smik (Suzanne Smik

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