Ingredients
- 1 pound lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Hungarian paprika
- 2 tablespoons tomato paste
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
- 1 tablespoon olive oil
- Cabbage leaves or lasagna sheets for rolling (optional)
- 1 cup egg noodles or mashed potatoes for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 5 minutes until soft.
- Add garlic and cook for 1 minute until fragrant.
- Add ground beef, breaking it apart while browning for 6–8 minutes. Drain excess fat if needed.
- Stir in paprika and tomato paste. Cook for 1 minute.
- Sprinkle flour over the beef mixture and stir to combine.
- Slowly pour in beef broth while stirring. Simmer for 8–10 minutes until sauce is reduced and glossy.
- Turn off heat and let the mixture cool slightly.
- Scoop filling into cabbage leaves or lasagna sheets, roll tightly, and place seam-side down in a baking dish.
- Bake at 350°F (175°C) for 20 minutes until heated through.
- Before serving, stir sour cream into remaining sauce or drizzle over the rolls.
Notes
- Use ground turkey or chicken for a leaner version.
- Add mushrooms or shredded carrots for extra veggies.
- For low-carb, skip rolling and serve over sautéed cabbage.
- Smoked paprika or chili flakes add a spicy kick.
- Greek yogurt works as a substitute for sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hungarian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
