Paprika Beef with Noodles 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
Paprika Beef with Noodles
- 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))
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In a 4ℓ oven-safe Dutch oven or a large deep skillet, melt 7,5 ml of the butter over medium-high heat
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Add onions and saute 3 to 5 minutes, or until lightly browned
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Transfer the onions to a small bowl
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In the same Dutch oven, melt another 7,5 ml of the butter over medium-high heat
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Add beef and cook 5 to 10 minutes, or until browned on all sides, stirring often
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Stir in paprika and flour, coating the beef evenly
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Return the onions to the Dutch oven and stir in broth and vegetable juice
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Bring to a boil, stirring often, then remove from heat
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Cover the Dutch oven and place in the oven
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Bake 50-65 minutes, or until the beef is tender
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When the beef has cooked about 35 minutes, cook noodles according to package directions
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Transfer 60 ml of the cooking liquid from the noodles to a large bowl, then drain the noodles well
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Add the noodles and remaining tablespoon butter to the bowl with the cooking liquid and toss until the butter is melted
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When the beef mixture is done cooking, stir sour cream into it
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Divide the noodles between 2 freezer to oven casserole or aluminum foil baking pans
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Divide the meat mixture over the noodles, completely covering the noodles with the sauce
Freezing
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Let the remaining beef and noodles cool up to 2 hours
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Wrap, label and freeze up to 3 months
Reheating
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Preheat oven to 190°C
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Unwrap the casserole of frozen beef and noodles and place it on a rimmed baking sheet
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Loosely cover it with aluminum foil
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Bake it 30 minutes
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Uncover the casserole and bake at 15-20 minutes, or until heated through