Beef Paprikash With Fire-Roasted Tomatoes

Name: Beef Paprikash With Fire-Roasted Tomatoes
Ingredients: 1/3 cup all-purpose flour; 2 tablespoons sweet Hungarian or regular paprika, divided; 1-1/4 teaspoons salt, divided; 2 pounds boneless beef chuck roast, cut into 1-inch pieces; 2 tablespoons canola oil, divided; 1 large onion, chopped; 1 small sweet red pepper, finely chopped; 2 cans (8 ounces each) tomato sauce; 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained; 1 can (14-1/2 ounces) beef broth; 1 package (16 ounces) kluski or other egg noodles; 3 tablespoons butter; Minced fresh parsley, optional

13 ingredients

4 steps

Ingredients

1/3 cup all-purpose flour
2 tablespoons sweet Hungarian or regular paprika, divided
1-1/4 teaspoons salt, divided
2 pounds boneless beef chuck roast, cut into 1-inch pieces
2 tablespoons canola oil, divided
1 large onion, chopped
1 small sweet red pepper, finely chopped
2 cans (8 ounces each) tomato sauce
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 package (16 ounces) kluski or other egg noodles
3 tablespoons butter
Minced fresh parsley, optional

Directions

1

In a small bowl, mix flour, 1 tablespoon paprika and 1/2 teaspoon salt. Sprinkle over beef and toss to coat; shake off excess.
2

In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding remaining oil as needed. Remove from pan with a slotted spoon, reserving drippings in pan.
3

Add onion and pepper to drippings; cook and stir 4-5 minutes or until tender. Stir in tomato sauce, tomatoes, broth and the remaining 1 tablespoon paprika and 3/4 teaspoon salt; bring to a boil. Reduce heat; simmer, covered, until beef is tender, 1-1/2 to 2 hours.
4

Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.