Hungarian Paprika Beef & Peppers with Herbed Rice

A robust skillet meal featuring lean ground beef simmered with colorful bell peppers in a rich, spicy paprika-infused tomato sauce, served alongside aromatic herbed white rice.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 5
• Cuisine: Hungarian
• Difficulty: Medium
• Cost: $3.74/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein
• Low-Sugar
• Dairy-Free
• Egg-Free

Tags

• sauté
• comfort food
• spicy
• savory
• rich
• healthy

Ingredients

• 1.25 pound ground beef (90/10 lean)
• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 1 red bell pepper (cored and chopped)
• 1 green bell pepper (cored and chopped)
• 4 clove garlic (minced)
• 1 tablespoon sweet paprika
• 1 teaspoon hot paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon caraway seeds
• 14.5 ounce diced tomatoes (undrained)
• 1.5 cup beef broth (low-sodium)
• 1.5 teaspoon salt (divided)
• 0.5 teaspoon black pepper (freshly ground)
• 1 cup long-grain white rice (uncooked)
• 2 cup water
• 0.25 cup fresh parsley (chopped)
• 1 lemon (cut into wedges, for serving)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1 1/4 pounds ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat and set the beef aside, leaving about 1 tablespoon of drippings in the skillet.
2. To the same skillet, add the chopped yellow onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, until the vegetables begin to soften.
3. Stir in the 4 minced garlic cloves, 1 tablespoon sweet paprika, 1 teaspoon hot paprika, 1 teaspoon dried oregano, and 1/2 teaspoon caraway seeds. Cook for 1 minute more, until fragrant.
4. Return the cooked ground beef to the skillet. Stir in the 1 (14 1/2 ounce) can diced tomatoes and 1 1/2 cups beef broth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
5. While the beef is simmering, prepare the herbed rice. In a medium saucepan, combine the 1 cup uncooked long-grain white rice, 2 cups water, and the remaining 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender.
6. Once the rice is cooked, stir in the 1/4 cup chopped fresh parsley.
7. Serve the Hungarian Paprika Beef and Peppers over the herbed rice. Garnish with additional fresh parsley and a squeeze of fresh lemon juice from the lemon wedges, if desired.

Notes

Leftovers can be stored in an airtight container for up to 3 days. For a milder flavor, reduce or omit the hot paprika. A dollop of plain Greek yogurt (if not disliked) or a sprinkle of shredded sharp cheddar cheese would be a delicious addition for those who enjoy dairy.

Nutrition (per serving)

• Calories: 439
• Protein: 25 g
• Carbohydrates: 35.6 g
• Fat: 17.6 g
• Fiber: 2.4 g
• Sodium: 550 mg
• Saturated Fat: 7.5 g
• Sugar: 4.5 g
• Cholesterol: 85 mg