Hungarian beef and egg noodles

As a child I remember my mom making Hungarian beef… the onions simmering in a pot on the stove, the earthy red color of paprika, even the large ceramic casserole dish she baked it in.

… the onions simmering in a pot on the stove, the earthy red color of paprika…

Yet, I never knew until a few days ago where the recipe had come from. Apparently she found it in a cookbook full of favorite recipes from old inns. How fascinating! I never would had guessed it. The book is long gone now, but perhaps with some research I’ll be able to recover it somehow.Hungarian beef, egg noodles, roasted sweet potato

Here is my adapted version of that old family favorite. I love it and I think you will, too.


  • About 2 lbs. beef, cubed 1-2 inches
  • 2 cloves garlic
  • 2 medium onions
  • 1 Tbsp olive oil
  • 1/8 tsp freshly grated nutmeg
  • about 1/8 tsp freshly ground black pepper
  • 3-4 Tbsp paprika
  • 1/4 cup apple cider vinegar (or vinegar of choice)
  • salt to taste
  • 1 Tbsp flour**
  • 2 cups water


Dice the garlic cloves and sautee them in the olive oil. Add the beef cubes and brown. Slice the onions into wedges and add to the pan, sauteeing slightly. Take off heat.

Add the spices, sprinkle the flour over and stir until combined.

Add the vinegar and transfer to an oven-safe pan or dish. Finally, add the water and bay leaf.

Cover and bake the beef at 350 F for about 2 hours and 45 minutes, or until the meat is very soft and breaks apart with a fork.

* Note:

The sweet potatoes shown in the photos here were washed, sliced in half, placed sliced side down on a tray (on parchment paper) and baked in the oven. They came out amazing! The beef was served atop buttered egg noodles.

** For a gluten-free version of this dish:

Consider substituting the flour with corn starch. Also, the egg noodles could be substituted with any gluten-free pasta of choice.

Hungarian beef and egg noodles with roasted sweet potato

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