Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Cathy's Beef Paprika

Kraft Memeber Recipe
previous photo
next photo
photo by:
Makes: 6-8 servings Total Time: 3 hr
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • 1/4 cup olive oil
  • 2 lb. beef chuck or round-1 1/2 - 2 " strips
  • 1 lg onion- sliced thin
  • 1 Tbsp. minced garlic
  • 3/4 cup catsup
  • 2-3 Tbsp. Worcestershire sauce
  • 1 Tbsp. brown sugar
  • 2 tsp. salt
  • 2 tsp. paprika
  • 1/2 tsp. dry mustard
  • 1-1 1/2 cups water
  • 2 Tbsp. flour
  • 1/4 cup water
  • 10 oz. egg noodles
make it
Heat oil in large skillet. Add meat, onion, and garlic; cook and stir until meat is brown and onion is tender.

Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, and 1 to-1 1/2 cups water. Cover and simmer 2 hours.

Prepare noodles as package directs.

Mix flour and 1/4 cup water well; stir into meat mixture. Heat to low boil, stirring frequently till thickened. Serve over noodles.
Meat cuts better while partially frozen.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email