Hungarian-Inspired Beef Paprikash
with Noodles and Crispy Shallots
This dish will have you dreaming of Oma's paprikash. Creamy, sauce-smothered, paprika-spiced beef and sweet roasted peppers are piled on top of buttered noodles.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Smoked Paprika-Garlic Blend
Cream Sauce Spice Blend
Sweet Bell Pepper
Beef Stock Powder
(Contains Soy, Sulphites)
Tomato Sauce Base
(Contains Sulphites, Wheat)
Not included in your delivery
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot (use same for 4 ppl). Cover and bring to boil over high heat. Core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/4-inch pieces.
Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. When cavatappi is done, drain and return to pot. Cover and set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then beef, onions and peppers. Cook, breaking up beef into smaller pieces, until no pink remains and veggies are tender, 4-5 min.** Carefully drain and discard excess fat.Season with salt and pepper.
Add tomatoes, tomato sauce base, Smoked Paprika-Garlic Blend and Cream Sauce Spice Blend to the same pan. Cook, stirring often, until coated, 1-2 min. Add stock powder and 1 cup (2 cups) water. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove from heat. Stir in half the sour cream. Season with salt and pepper, to taste.
Add paprikash to the pot with cavatappi. Stir to combine.Divide beef paprikash pasta between bowls.Dollop with remaining sour cream and sprinkle crispy shallots over top.