Beef Chickpea Paprikash

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I finally found some hungarian paprika at the store, and have been sampling various paprikash recipes. eventually, i came up with my own. this is similar to a polish paprikash that my dad used to make. i would not call this an authentic polish or hungarian recipe though.

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Steps

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Toss the beef in the flour , sea salt and pepper until well-coated.

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Heat the butter over medium-high heat in a heavy pan or dutch oven.

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Add the onion and garlic , then add the beef while shaking off excess flour coating.

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Fry , stirring occasionally , until the beef has turned brown , about 5-8 minutes.

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Add the stock / water , paprika , brown sugar , cayenne pepper , mustard , ketchup and worcestershire sauce the pot.

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Stir and bring to a boil , then lower heat , cover , and simmer for 2 hours.

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Stir occasionally.

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After two hours , add the drained chickpeas and cook for a further 30 minutes.

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Remove from heat.

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Add the yogurt / sour cream , but be sure to temper it with a bit of the warm sauce first to make sure it does not curdle.

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Stir until the paprikash turns a dark orange color.

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Serve over egg noodles , pasta , rice , mashed potatoes or , my favorite- fresh gnocchi.

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Ingredients

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stewing beef, flour, sea salt, black pepper, butter, onion, garlic cloves, vegetable stock, paprika, brown sugar, cayenne pepper, dijon mustard, ketchup, worcestershire sauce, chickpeas, greek yogurt