Recipe: Paprika Beef with Noodles

Paprika Beef with Noodles

Servings: 4 servings


  • 30 ml butter
  • 3 large onions thinly sliced
  • 680 g boneless beef top round or chuck shoulder cut in 1-inch cubes
  • 30 ml paprika
  • 15 ml flour
  • 315 ml condensed beef broth
  • 315 ml mixed vegetable juice
  • 230 g wide egg noodles
  • 155 ml sour cream
  • 30 ml fresh parsley chopped (or 2 tsp dry)


  • In a 4ℓ oven-safe Dutch oven or a large deep skillet, melt 7,5 ml of the butter over medium-high heat
  • Add onions and saute 3 to 5 minutes, or until lightly browned
  • Transfer the onions to a small bowl
  • In the same Dutch oven, melt another 7,5 ml of the butter over medium-high heat
  • Add beef and cook 5 to 10 minutes, or until browned on all sides, stirring often
  • Stir in paprika and flour, coating the beef evenly
  • Return the onions to the Dutch oven and stir in broth and vegetable juice
  • Bring to a boil, stirring often, then remove from heat
  • Cover the Dutch oven and place in the oven
  • Bake 50-65 minutes, or until the beef is tender
  • When the beef has cooked about 35 minutes, cook noodles according to package directions
  • Transfer 60 ml of the cooking liquid from the noodles to a large bowl, then drain the noodles well
  • Add the noodles and remaining tablespoon butter to the bowl with the cooking liquid and toss until the butter is melted
  • When the beef mixture is done cooking, stir sour cream into it
  • Divide the noodles between 2 freezer to oven casserole or aluminum foil baking pans
  • Divide the meat mixture over the noodles, completely covering the noodles with the sauce


  • Let the remaining beef and noodles cool up to 2 hours
  • Wrap, label and freeze up to 3 months


  • Preheat oven to 190°C
  • Unwrap the casserole of frozen beef and noodles and place it on a rimmed baking sheet
  • Loosely cover it with aluminum foil
  • Bake it 30 minutes
  • Uncover the casserole and bake at 15-20 minutes, or until heated through