🇭🇺 Hungarian Garlic Paprika Steak

 Ingredients

2 beef steaks (sirloin, ribeye, or tenderloin)

4–5 garlic cloves, roughly chopped

1½ tbsp sweet Hungarian paprika

2 tbsp butter

1 tbsp vegetable oil

½ tsp caraway seeds

Salt and freshly ground black pepper

½ tsp dried marjoram

100 ml (⅓ cup) beef stock

1 tsp Hungarian paprika paste or tomato paste (optional)

Fresh parsley, chopped, for garnish

👨‍🍳 Instructions

Season the steaks

Pat the steaks dry and season both sides generously with salt, black pepper, and Hungarian paprika.

Sear the beef

Heat the oil in a heavy skillet over medium-high heat. Add the steaks and sear for about 3–4 minutes per side, depending on thickness and desired doneness.

Add the garlic and butter

Reduce the heat to medium. Add the butter, chopped garlic, and caraway seeds. Spoon the melted butter and garlic over the steaks for 1–2 minutes.

Make the paprika pan sauce

Remove the steaks and let them rest. Add the beef stock and optional paprika or tomato paste to the same skillet. Stir and scrape up the browned bits from the bottom. Simmer for 2–3 minutes until slightly reduced.

Finish the dish

Return the steaks briefly to the pan and coat them with the rich garlic-paprika sauce.

Serve

Place the steaks on a warm plate, spoon the sauce and garlic over the top, and garnish with fresh parsley.

🍽️ Serving Suggestions

Serve with Hungarian-style roasted potatoes, buttery noodles, rice, or a simple cucumber salad.

Tip: For the best Hungarian flavor, use genuine sweet Hungarian paprika

rather than smoked paprika.