PAPRIKA BEEF STROGANOFF
Everyone looks forward to this wonderful meal! I can let it simmer while I do other things and it fills my home with a delightful aroma. Definitely a family favorite.-Lara Taylor, Virginia Beach, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet coated with cooking spray, cook beef in 1 tablespoon oil until no longer pink; drain and set aside. , In the same skillet, saute onion and green pepper in remaining oil for 1 minute. Stir in mushrooms; cook for 3-4 minutes or until tender. Stir in 1 cup broth, tomato sauce, sherry or additional broth, Worcestershire sauce, mustard, paprika, bay leaf, thyme and pepper. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until meat is tender. , Cook noodles according to package directions. Meanwhile, combine flour and remaining broth until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Remove from the heat; stir in sour cream until blended. Drain noodles; serve with stroganoff.
Nutrition Facts : Calories 414 calories, Fat 10g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 360mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges
INSTANT POT® BEEF PAPRIKA
This beef paprika cooks in the Instant Pot® for a quick, delicious dinner. Serve over mashed potatoes or cooked egg noodles.
Provided by thedailygourmet
Categories Main Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Turn on a 6- or 8-quart multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and meat, season with salt and pepper, and saute in batches until browned, 5 to 7 minutes per batch. Remove meat to a plate. Add onion and garlic to the pot and cook until tender and fragrant, about 5 minutes.
- Return meat to the pot and stir in 1 1/4 cups water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne pepper, and hot pepper sauce. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
- Blend remaining 1/4 cup water with flour in a small bowl. Gradually stir into the meat mixture and select Saute function. Heat until thickened, about 5 minutes.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 12.1 g, Cholesterol 62.6 mg, Fat 19 g, Fiber 0.6 g, Protein 19.5 g, SaturatedFat 6.6 g, Sodium 941 mg, Sugar 8.1 g
HAMBURGER PAPRIKASH
This is a yummy alternative to beef stroganoff. I love the creaminess of the sauce. You could serve it over rice or spaetzle or even mashed potatoes.
Provided by barbara lentz
Categories Beef
Time 30m
Number Of Ingredients 12
Steps:
- 1. Place 1 tsp olive oil in large saucepan and add onion. Saute on med low heat until onions are caramelized. Remove onions to plate and set aside.
- 2. Add beef and cook until done. Remove with slotted spoon to plate with onions.
- 3. Add butter to pan drippings. Stir in flour and paprika to make a roux. Add the beef broth and bouillon. Stir until thickened. Stir in the sour cream. Taste and adjust seasoning with salt and pepper.
- 4. Add the meat and onions back to pan. Cook until warmed through.
- 5. Serve over noodles and garnish with parsley.
BEEF PAPRIKAS
Steps:
- Melt 2 tablespoons butter in heavy large deep skillet over medium heat. Add onions and bell pepper and sauté until light golden, about 10 minutes. Add mushrooms and sauté until starting to soften, about 5 minutes. Mix in flour and paprika and stir 2 minutes. Mix in stock and tomato paste. Bring to boil, stirring constantly. Boil until sauce thickens and paprika flavor mellows, stirring frequently, about 8 minutes. Mix in sour cream. Remove from heat and add dill. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before adding beef.)
- Melt 1 tablespoon butter in another heavy large skillet over medium-high heat. Working in batches, add beef, season with salt and pepper and cook until just brown on each side. Transfer to plate. Add more butter as needed. When all beef is brown, add to sauce along with any drippings on plate. Add dry white wine to skillet and bring to boil, scraping up any browned bits. Boil until syrupy, about 3 minutes. Add to beef. Sprinkle with chopped tomatoes before serving, if desired.
SAUTéED BEEF IN PAPRIKA CREAM SAUCE
A quick and easy Hungarian style main dish. Anything with paprika, onions, peppers, and cream bring to mind Hungarian cooking.
Provided by threeovens
Categories Meat
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut beef into strips, about 1/2 inch X 2 inches long. Season with salt, pepper, and paprika.
- Heat 1 tablespoon butter in a skillet over medium heat. Add onions and peppers and season with salt and pepper. Cook about 5 minutes, stirring often.
- Meanwhile, heat the remaining butter in another skillet over high heat. Add beef strips and cook about 2 minutes, stirring and turning to cook evenly. remove meat and set aside. Add sautéed peppers. Add wine and cook 1 minute, stirring and scraping to incorporate any brown bits into the sauce. Add cream, bring to a boil, and cook over hight heat about 4 or 5 minutes.
- Return meat and any surrounding juices, stir, and serve.
Nutrition Facts : Calories 637.1, Fat 51, SaturatedFat 26.6, Cholesterol 191.8, Sodium 143.9, Carbohydrate 10.5, Fiber 2.2, Sugar 4, Protein 29.4
FILETS MIGNONS WITH CREAMY PAPRIKA SAUCE
Steps:
- Pat beef dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté beef, turning over once, about 10 minutes total for medium-rare. Transfer beef to a plate and let stand, loosely covered with foil, 10 minutes.
- While steaks are standing, heat butter in same skillet over moderate heat until foam subsides, then cook onion, stirring occasionally, until softened, 3 to 5 minutes. Add garlic, mushrooms, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring constantly, until liquid mushrooms give off is evaporated, 3 to 5 minutes. Add paprika and cook, stirring constantly, 1 to 2 minutes. Stir in sour cream, mustard, and Worcestershire sauce and bring just to a simmer (do not let boil). Stir in any beef juices accumulated on plate and thin sauce with up to 1/4 cup water if necessary.
- Spoon sauce over steaks and noodles.
SIRLOIN WITH SOUR CREAM SAUCE
My in-laws raise beef for all their children, so I'm always looking for new ways to cook steak. This is an absolute favorite. It's so easy to fix, and the result is a tender steak smothered in a creamy onion and mushroom sauce. The aroma alone makes my husband's mouth water!
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine 2 tablespoons flour, salt, pepper and paprika; add beef and toss to coat. In a skillet, brown beef on all sides in oil. Add the onion, mushrooms, garlic, 1/2 cup water, brown sugar, soy sauce and mustard; cover and simmer for 10-15 minutes or until meat is tender. Remove meat to a serving platter and keep warm., Combine remaining flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in sour cream. Heat gently (do not boil). Serve beef and sauce over noodles.
Nutrition Facts :
CREAMY SMOKED PAPRIKA SAUCE
I made this sauce for tacos and my family went crazy over it! It brought our tacos to a whole new level! Store in a plastic squeeze bottle.
Provided by BigDaddyGrillMaster
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- Mix yogurt, mayonnaise, and lime juice in a bowl. Add paprika, capers, oregano, cumin, dill, and cayenne pepper; stir until evenly mixed.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 3.3 g, Cholesterol 4.9 mg, Fat 9.3 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 89.4 mg, Sugar 1.3 g
GROUND BEEF SKILLET PAPRIKASH
My Mom used to make this quick and easy skillet dinner many times. I have not made it in a while, and now it brings back memories of a humble delicious dinner ready in a matter of minutes. If you like Paprikash dishes, this one will surely please. I do not know where Mom got the recipe, but after making it again, remembered just...
Provided by Deb Crane
Categories Beef
Number Of Ingredients 8
Steps:
- 1. Heat oil in large frying pan until hot. Saute celery and onion, until transparent over medium heat.
- 2. Add ground beef, and cook till done, breaking it up as it cooks. Drain if you have alot of fat, or if not, you dont have to drain.
- 3. Add the tomato sauce,worcestershire sauce and cook for about 5 minutes to blend.
- 4. Add the sour cream and paprika and cook until combined. Make sure it does not boil, just keep it warm.
- 5. I like to serve this over noodles. It also works well served over rice. Either way, it is a simple, down home good comfort food that is enjoyed by all.
BEEF SLICES WITH MUSHROOM SOUR CREAM PAPRIKA SAUCE
You can really use any cut of beef for this as long as it is a tender cut like sirloin or beef tenderloin, beef tenderloin is expensive, so I most always use a sirloin roast sliced very thin or a thick beef rib steak sliced thinly. Place the beef in the freezer to partially freeze, it will make slicing easier. To save time prepare the sour cream/paprika sauce a day ahead and refrigerate. This is a delicious beef recipe that can be doubled if desired. Cooking time is for the sour cream sauce and for browning the beef slices.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- This can be done a day ahead: melt butter in a large deep skillet over medium heat.
- Add in onions, garlic and green bell pepper; saute until golden (about 8 minutes).
- Add in mushrooms and saute until the stir to soften (about 5 minutes).
- Mix in flour and paprika; stir for 2 minutes.
- Add in beef stock and tomato paste and Worcestershire sauce (if using); bring to a boil, stirring constantly with a wooden spoon; boil until the sauce thickens and the paprika flavor mellows, stirring frequently (about 7-8 minutes).
- Season with salt and pepper.
- Mix in sour cream and remove from heat.
- If you are preparing this to serve the following day, cool, cover and refrigerate, just bring to a simmer before adding in beef.
- Transfer the sauce to a large dish with high sides.
- Melt butter in a skillet over medium heat.
- Working in batches add in beef slices, season with salt and pepper and cook until brown on each side; transfer to a plate.
- Add in more butter if needed and continue with remaining beef slices.
- Transfer the beef to the sauce along with any juices from the plate.
- You can deglaze the pan with some white wine, then add it to the sauce if desired.
- Top with chopped tomatoes and serve.
Nutrition Facts : Calories 517.6, Fat 36.4, SaturatedFat 17.3, Cholesterol 133.1, Sodium 422.8, Carbohydrate 14, Fiber 2.8, Sugar 4.6, Protein 34.6
BEEF PAPRIKA
"My husband, Don, and I loved this savory dish when we first sampled it at a party," notes Nancy Nielsen of Orange, Connecticut. "Of course, I had to have the recipe, which I have downsized to serve just the two of us. This hearty entree featuring tender beef is one of our favorites."
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, brown beef in oil on all sides. Add onion; cook until onion is tender. Add garlic; cook 1 minute longer. Add 1/2 cup of water, ketchup, brown sugar, paprika, Worcestershire sauce, salt, mustard and cayenne; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beef is tender., Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles.
Nutrition Facts : Calories 359 calories, Fat 17g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 1054mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 34g protein.
BRAISED LEG OF VEAL WITH PAPRIKAS SAUCE
This is a really special entree, perfect for a holiday dinner.Serve the gently flavored sour cream sauce over spaetzle or buttered noodles with poppy seeds.From a 1987 Bon Appetit that featured a menu and recipes for A Fantasy Yuletide in Old Vienna.You may also use a 3 1/2 pound veal leg, boned and tied, instead of the veal shoulder.
Provided by Leslie in Texas
Categories Veal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Position rack in lower third of oven and preheat to 350 degrees.
- Pat veal dry with paper towels; rub with 2 t. paprika, salt and pepper.
- Melt butter with 4 tablespoons oil in heavy large casserole over medium-high heat.
- Add veal and brown on all sides.
- Transfer veal to platter.
- Pour off all but 2 tablespoons fat from casserole (if fat burns, pour off and add 2 T. oil).
- Stir in onion,carrot and 1 1/2 tablespoons paprika into fat.
- Reduce heat to low and cook until onion softens, about 8 minutes.
- Add flour and stir 2 minutes.
- Add wine and Sherry and bring to a boil.
- Mix in stock, peppercorns,parsley sprigs, bay leaf and thyme.
- Return veal to casserole; cover with foil, then with lid.
- Transfer to oven and cook until thermometer inserted in meat registers 140 degrees for medium-rare, about 1 hour.
- Transfer veal to platter; cover and keep warm.
- Place casserole over medium-high heat and boil pan juices until reduced to 3/4 cup, scraping up any browned bits; strain.
- Return sauce to casserole;off heat, stir in sour cream.
- Cut veal into slices and serve with sauce.
Nutrition Facts : Calories 616.3, Fat 28.4, SaturatedFat 9.9, Cholesterol 226.6, Sodium 302.4, Carbohydrate 12.5, Fiber 1.7, Sugar 3.4, Protein 53.9
BEEF PAPRIKA
This is a recipe my Aunt always makes. It has some weird ingredients, but tastes great. Serve over egg noodles or rice.
Provided by HODGEYMAMA
Categories Main Dish Recipes
Time 2h40m
Yield 7
Number Of Ingredients 13
Steps:
- Melt shortening in large skillet over medium high heat. Add meat, onion, and garlic; cook and stir until meat is browned.
- Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours.
- Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.
Nutrition Facts : Calories 426.4 calories, Carbohydrate 13.7 g, Cholesterol 92 mg, Fat 30.8 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 11.3 g, Sodium 1088.4 mg, Sugar 9.3 g
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