Beef Paprika Recipe
A hearty, Hungarian-inspired beef paprika roll with mushrooms, onions, olives, and red wine—great for a cozy family dinner (serves 4–6).
Beef Paprika Roll
Ingredients
- 2 (about 1 1/2-pound) round steaks
- Salt
- Pepper
- Paprika
- 1/4 lb sliced fresh mushrooms
- 1/2 cup thinly sliced onions
- 1/2 cup pimientos
- 1/2 cup finely rolled fresh bread crumbs
- 3/4 cup butter, divided
- 1 tablespoon boiling water
- 1 egg
- 10 large stuffed olives
- 6 whole mushrooms
- 3 small whole onions
- 1 cup red wine
- All-purpose flour (for coating)
Preheat oven: 350°F
Instructions
- Pound steaks until thin. Season with salt, pepper, and paprika.
- Overlap steaks on a board to form one large “sheet” of meat.
- Layer on sliced mushrooms, then sliced onions. Add pimientos and sprinkle bread crumbs over the top.
- In a bowl, beat together 1/2 cup melted butter, boiling water, and egg. Immediately drizzle over the bread-crumb layer.
- Place stuffed olives in a row along one long edge. Roll the meat up tightly around the olives and tie firmly with kitchen string.
- Lightly coat the outside of the roll with flour.
- In a roasting pan, brown the remaining butter. Add whole mushrooms and whole onions, then pour in red wine.
- Roast at 350°F for about 2 hours.
Serves 4–6.
FAQ
Can I use a different cut of beef?
Yes. Any thin pounded beef that rolls well can work—round steaks are traditional, but similar cuts are fine.
Do I have to use red wine?
No. You can substitute beef broth if you prefer not to cook with wine.
What’s the best way to keep the roll from falling apart?
Roll tightly and tie securely with kitchen string. Chilling the assembled roll for 15–30 minutes can also help.
What should I serve with Beef Paprika Roll?
Egg noodles, mashed potatoes, or buttered noodles pair well with the pan juices.