Beef Paprikash

  • 15MINS
  • 8MINS
  • 416KCAL

Beef Paprikash is a classic Hungarian beef stew, and this is our slimming friendly, Weight Watchers and calorie counting friendly version.

Easy Peasy Beef Paprikash pinchofnom.com

NutritionPer Serving

  • Calories416
  • Carbs19g
  • Protein4g
  • Fat2g
  • Saturates1g
  • Sugars6g

This recipe is perfect for throwing in the Instant Pot or slow cooker in the morning, so it’s ready for dinner!

If you prefer you can use diced chicken breast instead of beef. We had some cooked chicken left over from the day before so we added that a couple of hours before the end of cooking.

If you’re looking for a Low Point meal then this recipe is perfect, and packed full of flavour!

Just remember to add any points on for whatever you choose to serve it with.

Serve with rice, noodles or potatoes, and plenty of vegetables.

What diets is this Beef Paprikash suitable for?

This Beef Paprikash recipe can be made dairy free as long as you swap out the following ingredients for dairy free versions:

  • Reduced Fat Sour Cream

Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Beef Paprikash recipe?

  • You need to count 5 Points per portion of this Beef Paprikash recipe if you’re on WW Green.
  • You need to count 5 Points per portion of this Beef Paprikash recipe if you’re on WW Blue.
  • You need to count 5 Points per portion of this Beef Paprikash recipe if you’re on WW Purple.

It’s super tasty and filling so you could easily serve half a portion and enjoy it with extra vegetables or a side salad!

Do you need any special ingredients to make Beef Paprikash?

You don’t need any special ingredients to enjoy this recipe.

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If you’ve never heard of the Instant Pot you should go and check it out on Amazon. There’s not much that it can’t do!

If you’d prefer to use a standard slow cooker, you can pick one of those up over on Amazon too!

How many calories are in this Beef Paprikash?

There are 416 calories per portion in this Beef Paprikash, which means it falls into our Weekly Indulgence category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Beef Paprikash is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Place the onions in the bottom of the slow cooker.

Step 2

Toss the beef with the flour and season well with salt and pepper. Place on top of the onions.

Step 3

Top with the bell peppers and garlic.

Step 4

Stir together the stock, paprika, tomato puree and caraway seeds and pour over the beef.

Step 5

Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours, until the meat is very tender.

Step 6

Uncover and let stand at least 10 minutes. Stir in the sour cream and parsley.

Step 7

Check the seasoning, and add more if necessary.

Step 8

Serve with rice, noodles or potatoes, and plenty of speed food.

What should I serve with Beef Paprikash?

Savoury Rice pinchofnom.com
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Dirty Rice pinchofnom.com
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Mexican Potatoes pinchofnom.com
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How do you know when this Beef Paprikash is cooked?

The ingredients should be covered and cooked on high in the slow cooker for 4-5 hours, or on low for 7-8 hours, until the meat is very tender. Uncover and let stand for at least 10 minutes before stirring in the sour cream and parsley.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Beef Paprikash in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Beef Paprikash in the fridge for approximately 3 days or so.

Can I freeze Beef Paprikash?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Beef Paprikash?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

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Beef Paprikash

Beef Paprikash is a classic Hungarian beef stew, and this is our slimming friendly, Weight Watchers and calorie counting friendly version.
  • Prep Time
    15 MINS
  • Cook Time
    8 MINS
  • KCals 416
  • Carbs 19G
WW Points
  • 5 Green
  • 5 Blue
  • 5 Purple

Ingredients

  • 1 medium Onion sliced
  • 800 g Diced Steak
  • 2 Peppers Red or Yellow, deseeded and chopped roughly
  • 2 cloves Garlic minced
  • 250 ml Beef Stock made with 1 beef stock cube
  • 2 tbsp Sweet Paprika
  • 2 tbsp Tomato Puree
  • 25 g Plain Flour
  • 1 tsp Caraway Seeds crushed
  • 2 tbsp Reduced Fat Sour Cream
  • 1 tbsp Chopped Parsley
  • Sea Salt
  • Freshly Ground Black Pepper

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

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Instructions

  1. Place the onions in the bottom of the slow cooker
  2. Toss the beef with the flour and season well with salt and pepper. Place on top of the onions
  3. Top with the bell peppers and garlic
  4. Stir together the stock, paprika, tomato puree and caraway seeds and pour over the beef
  5. Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours, until the meat is very tender
  6. Uncover and let stand at least 10 minutes. Stir in the sour cream and parsley
  7. Check the seasoning, and add more if necessary
  8. Serve with rice, noodles or potatoes, and plenty of speed food

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4 comments

See what others have to say

WillTuesday 3rd April 2018

Can this be adapted to instant pot?

Reply

Julie paesMonday 19th March 2018

Made this as per the recipe,. found it went dry after 4 hours, added 250ml more stock, again after a further two needed more stock as dried out. not sure what I did wrong ???? Any help would be appreciated.

Reply

Lindsey stablesWednesday 5th July 2017

This was absolutely gorgeous!!! I added chillies for an extra kick x

Reply

MR BN TaylorWednesday 28th June 2017

This sounds like a lovely little dish in fact I’m going to head off to the shops now to get some sour cream and make this one tonight. Thanks Kate

Reply

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