Hungarian beef with paprika recipe

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  • Yield: 9 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 6 Hours


  • 3-lb boneless chuck roast
  • 2–3 medium onions, coarsely chopped
  • 5 Tbsp sweet paprika
  • ¾ tsp salt
  • ¼ tsp black pepper
  • ½ tsp caraway seeds
  • 1 clove garlic, chopped
  • ½ green bell pepper, sliced
  • ¼ cup water
  • ½ cup nonfat plain Greek yogurt
  • fresh parsley
How to Make It
  1. Grease interior of slow-cooker crock.
  2. Place roast in crock.
  3. In a good-sized bowl, mix all ingredients together, except nonfat plain Greek yogurt and parsley.
  4. Spoon evenly over roast.
  5. Cover. Cook on High 3–4 hours, or on Low 5–6 hours, or until instant-read meat thermometer registers 140–145°F when stuck in center of meat.
  6. When finished cooking, use sturdy tongs or 2 metal spatulas to lift meat to cutting board. Cover with foil to keep warm. Let stand 10–15 minutes.
  7. Cut into chunks or slices.
  8. Just before serving, dollop with nonfat plain Greek yogurt. Garnish with fresh parsley.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
250 kcal
Calories from Fat:
94.5 kcal
% Daily Value*
Total Fat
10.5 g
Trans Fat
0.0 g
320 mg
6.5 g
2.5 g
34.5 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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