Beef Paprikas Food

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PAPRIKA BEEF STEW



Paprika Beef Stew image

This Hungarian-inspired paprika beef stew recipe is well worth the cooking time.

Categories     beef stew recipe     stew recipe     slow cooker recipe     Hungarian food

Time 1h35m

Yield 4 servings

Number Of Ingredients 11

1 tbsp. sunflower oil
750 g (1lb 11oz) braising steak, excess fat trimmed, cut into 2cm (¾in) cubes
25 g (1oz) plain flour
1 red onion, roughly chopped
1 each red and green pepper, deseeded and roughly chopped
1½ tsp paprika
5 tbsp. tomato purée
500 ml (17fl oz) beef stock
250 g (9oz) long-grain rice, washed
Fresh coriander or parsley to garnish
Cream, to drizzle (optional)

Steps:

  • Heat the oil in a large pan over a medium heat. Meanwhile, dust the beef with the flour, making sure every bit is coated. Brown the beef in the pan (do this in batches if necessary to avoid overcrowding the pan).
  • Once all the beef is browned and returned to the pan, add the onion, peppers, paprika and tomato purée and fry for 5min. Pour in the stock, bring to the boil, then cover and simmer for 1hr or until the beef is tender. Take the lid off for the final 15min of the cooking time, stirring occasionally.
  • When the beef has 15min left to cook, boil the rice according to the instructions on the packet.
  • Garnish the beef with the coriander or parsley and a drizzle of cream, if using. Serve with the rice.

Nutrition Facts : Calories 566 calories

BEEF PAPRIKA AND NOODLES



Beef Paprika and Noodles image

Delicious beef casserole with a sweet red onion sauce served over noodles. This dish is even better warmed over the next day. It travels well.

Provided by Lydia

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 2h25m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
2 pounds round steak, cut into bite-size pieces
2 cups water, or more as needed
2 cups ketchup
1 cup sliced onion
¼ cup Worcestershire sauce
¼ cup brown sugar
2 tablespoons paprika
2 tablespoons dry mustard
2 cloves garlic, chopped
salt and ground black pepper to taste
1 (16 ounce) package egg noodles

Steps:

  • Heat oil in a large pot over medium heat. Cook and stir steak in hot oil until browned completely, about 5 minutes.
  • Stir water, ketchup, onion, Worcestershire sauce, brown sugar, paprika, mustard, garlic, salt, and pepper with the beef in the pot; bring to a boil, reduce heat to low, and cook at a simmer until meat is tender and the sauce thickens, 2 to 3 hours.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
  • Ladle beef mixture over noodles to serve.

Nutrition Facts : Calories 663.7 calories, Carbohydrate 88.6 g, Cholesterol 143.3 mg, Fat 14.5 g, Fiber 4.1 g, Protein 45.8 g, SaturatedFat 3.4 g, Sodium 1065 mg, Sugar 30.7 g

BEEF PAPRIKA



Beef Paprika image

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

¼ cup shortening
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1 cup chopped onion
1 clove garlic, minced
¾ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
½ teaspoon mustard powder
2 teaspoons paprika
1 ½ cups water
2 tablespoons all-purpose flour
¼ cup water

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

MARHA PöRKöLT - HUNGARIAN BEEF PAPRIKA STEW



Marha Pörkölt - Hungarian Beef Paprika Stew image

Learn to make traditional Jewish Hungarian Beef Stew with paprika, green bell peppers and tomato. Goulash, one pot meal, kosher, meat

Provided by Tori Avey

Categories     Main Course

Time 2h15m

Number Of Ingredients 10

2 tbsp vegetable oil ((I used canola))
1 large onion, minced
1 large garlic clove, minced
1/2 medium green bell pepper, chopped
1 lb beef stew meat ((I used lean beef))
2 tbsp sweet (mild) paprika - Hungarian paprika is best
1 tsp caraway seeds
1 large tomato, cored and chopped
Salt and black pepper to taste
1 tbsp chopped fresh parsley for garnish ((optional))

Steps:

  • In a large saute pan, heat canola oil over medium. Add minced onion and saute for about 8 minutes till softened. Add the garlic and green bell pepper. Continue to saute for another 5 minutes till garlic is fragrant and bell pepper is tender-crisp.
  • Add the beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, till meat is browned.
  • Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pan. Pour 4-5 cups of hot water into the pan, till the meat is almost covered. Stir and bring to a boil.
  • Reduce heat to a simmer and cover to pan. Let the mixture simmer slowly for about 90-100 minutes, replenishing the water as needed to keep it from getting dry.
  • The stew is ready when the meat is fork tender and the sauce is thick. Season with additional salt and pepper to taste before serving, if desired.
  • Serve over spaetzle, potatoes, rice or noodles. It would also be great over quinoa. Kosher for Ashkenazi Passover when served over a KFP starch (ex: potatoes). Garnish with chopped parsley, if desired. Enjoy!

Nutrition Facts : Calories 300 kcal, Carbohydrate 6 g, Protein 32 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 88 mg, Sodium 47 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

BEEF NOODLE PAPRIKASH



Beef Noodle Paprikash image

Make and share this Beef Noodle Paprikash recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 tablespoon minced garlic
1 cup chopped onion
1 cup chopped green pepper
3 tablespoons paprika
1/2 teaspoon thyme
3 1/2 cups beef broth
8 ounces medium egg noodles
3/4 cup sour cream
1 tablespoon flour

Steps:

  • In dutch oven, brown beef with garlic, onions, and green pepper.
  • Cook and stir until beef is done, drain off excess fat.
  • Stir in paprika and thyme.
  • Add broth and noodles; bring to a boil.
  • Reduce heat to low and simmer for 10 minutes, stirring occ.
  • Mix sour cream with flour; stir into noodle mixture.
  • Simmer for 3 more minutes, stirring until thickened.

Nutrition Facts : Calories 468.7, Fat 27.9, SaturatedFat 12.2, Cholesterol 116.1, Sodium 900, Carbohydrate 26.1, Fiber 3.9, Sugar 4.9, Protein 28.8

HUNGARIAN BEEF PAPRIKASH



Hungarian Beef Paprikash image

This is a great dish with a spicy sweet flavor. Onions, Red Peppers, Orange Juice and Sour Cream are the ingredients that make it so robust. You can serve it over rice or noodles, and the degree of spiciness is up to you. I make it fairly mild, with the kids in mind, then have the hot sauce bottle handy for my husband and me.

Provided by Pattie 2

Categories     Meat

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb beef tips or 1 lb stew meat, cut into cubes
salt and pepper
2 tablespoons oil, 1 tbsp. butter
2 yellow onions, sliced into strings
2 garlic cloves, coarsely chopped
3 cups red peppers, cut into strips (approx. 4 small peppers)
1 (14 ounce) can chopped tomatoes
2 tablespoons spicy mustard
2 cups beef broth
2 tablespoons hot sauce (chili sauce, or tabasco)
1 1/2 cups orange juice
1 pint sour cream

Steps:

  • Pat the beef dry, then salt and pepper before placing in the pot.
  • Brown the meat on all sides for a few minutes in the pot with oil and butter.
  • Transfer beef to a bowl.
  • Add onions, garlic and more butter to pot. Sautee until tender, then transfer onion/garlic to a bowl.
  • Add can of chopped tomatoes and mustard to pot, stirring and scraping all the bits off bottom of pot.
  • Add in the onions and stir until combined with sauce, about 2 minutes.
  • Empty the two cups of beef broth into pot, along with the Red Peppers. Stir until slightly softened.
  • Add beef, and stir in hot sauce to taste. Remember the hot sauce gains strength as it cooks, so keep testing periodically to get the level heat you want, adding a little at a time.
  • Add orange juice and stir over low heat for a few minutes, again testing the level of heat with the hot sauce. Leave uncovered while stirring.
  • Once all is to a good boil, cover, reduce heat, and let simmer for one hour. You can even turn it off and let sit for a few hours, to have ready for a meal hours later.
  • Now bring the pot to a boil, and add the sour cream. Sitr until blended. Sauce should have a rich orange color, and a creamy, not thick texture. If too thick, add more orange juice.
  • Update the level "heat" with more hot sauce, if desired.
  • Serve over white rice or thick egg noodles. Enjoy!

PAPRIKA BEEF



Paprika Beef image

I made this for Russ and me the other night and was very pleased with the result. We ate it over horseradish mashed potatoes. I cooked this in our electric frying pan (skillet), but you could do it on the stove top on low.

Provided by JustJanS

Categories     Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons oil
3 onions, sliced
3 garlic cloves, crushed
100 g pancetta, cut into small dice
2 red chilies, chopped finely
800 g diced beef (we used a blade roast)
2 green capsicum, sliced (bell peppers)
1 (400 g) can chopped tomatoes
1/2 cup white wine
1 cup water
3 teaspoons sweet paprika
1 teaspoon smoked paprika (if you don't have it use sweet)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Heat the oil and cook the onions, garlic and pancetta until the onions are soft (about 10 minutes).
  • Add the chilies and beef and cook until the beef changes colour and browns a little.
  • Add the remaining ingredients and cook on a low setting (just simmering) for 1 ½ hours or until very tender. Add a little extra water if it ever looks like catching.

Nutrition Facts : Calories 463.9, Fat 38.9, SaturatedFat 14, Cholesterol 43.7, Sodium 610.2, Carbohydrate 19.3, Fiber 4.9, Sugar 9.3, Protein 6.9

BEEF PAPRIKA



Beef Paprika image

Old Betty Crocker recipe card file. Very tasty as either the main course or as a side dish. A family favorite.

Provided by ladyshell2005

Categories     One Dish Meal

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 lbs beef stew meat
1/4 cup shortening
1 tablespoon minced garlic clove
1 cup onion
3/4 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 dash red cayenne pepper
1 1/2 cups water
2 tablespoons flour
1/4 cup water
1/2 cup water
3 cups wide egg noodles

Steps:

  • Slice onion into thin slices.
  • Melt shortening in a large skillet
  • Add meat, onion and garlic; cook and stir till meat is light browned and onion tender.
  • Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
  • Cover and simmer for 2 to 2 1/2 hours. Add water if needed--don't cook too dry.
  • Cook egg noodles as per package instructions.
  • Blend flour and 1/4 cup water; stir gradually into meat mixture. Heat till boiling and stir one minute.
  • Stir 1/2 cup of cooked meat mixture liquid into cooked noodles.
  • Add 1/2 water back into mixture.
  • Serve over noodles.

CHEF JOHN'S CHICKEN PAPRIKASH



Chef John's Chicken Paprikash image

After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.

Provided by Chef John

Time 1h35m

Yield 8

Number Of Ingredients 15

8 (5 ounce) bone-in, skin-on chicken thighs
salt to taste
2 tablespoons olive oil
2 medium yellow onions, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 teaspoons all-purpose flour
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ cup sweet Hungarian paprika
1 pinch cayenne pepper
2 cups chicken broth
⅔ cup sour cream, room temperature
¼ cup heavy whipping cream

Steps:

  • Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
  • Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
  • Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
  • Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

Nutrition Facts : Calories 353 calories, Carbohydrate 8.2 g, Cholesterol 99.8 mg, Fat 24.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 406 mg, Sugar 2.4 g

SLOW COOKED PAPRIKA BEEF (GOULASH)



slow cooked paprika beef (goulash) image

This slow cooked beef dish using beef brisket is a one pot dish. A great Winter warming stew with the smokiness of paprika.

Provided by Lesley Garden

Categories     Main Course

Time 4h30m

Number Of Ingredients 16

1 kg beef brisket joint (or similar stewing cut of beef)
1 tbsp smoked paprika
salt and black pepper
2 tbsp olive oil
3 large onions (quartered)
2 sticks celery (chopped)
2 large carrots (peeled and sliced)
1 red pepper (deseed and sliced into cubes)
4-6 cloves garlic (sliced)
1 bunch parsley (chopped)
1 glass red wine
250 ml tomato passata
1 tbsp worchester sauce
1 Knorr rich beef stock pot
1 tsp salt
1 tsp sugar

Steps:

  • Cut the brisket into large chunks and roll the pieces in the smoked paprika, salt and pepper, taking care to cover all sides. Cutting the brisket up allows for better coverage of spice into the meat. Heat the oil in a heavy based casserole and brown the meat on all sides, remove from the pan and set aside.
  • Put all the vegetables into the casserole and saute gently for 5 minutes, allowing the onions to soften a little but not colour. Pour the red wine over the vegetables and cook for 2 minutes to deglaze the pan and allow some of the alcohol to burn off.
  • Add the remaining ingredients to the pan stir to combine. Return the beef to the pan, along with any beef juices. Cover with a lid and cook in a low oven 150C/140CFan for approximately 4 hours or until the beef pulls apart. If the dish looks like it is drying out, add a little water to loosen the gravy as required.

Nutrition Facts : Calories 468 kcal, Carbohydrate 17 g, Protein 37 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 103 mg, Sodium 786 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

BEEF PAPRIKASH WITH FIRE-ROASTED TOMATOES



Beef Paprikash with Fire-Roasted Tomatoes image

Beef paprikash, a Hungarian dish, makes a marvelous Sunday dinner. We prefer it with kluski egg noodles, or try mashed potatoes. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 13

1/3 cup all-purpose flour
2 tablespoons sweet Hungarian or regular paprika, divided
1-1/4 teaspoons salt, divided
2 pounds boneless beef chuck roast, cut into 1-inch pieces
2 tablespoons canola oil, divided
1 large onion, chopped
1 small sweet red pepper, finely chopped
2 cans (8 ounces each) tomato sauce
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 package (16 ounces) kluski or other egg noodles
3 tablespoons butter
Minced fresh parsley, optional

Steps:

  • In a small bowl, mix flour, 1 tablespoon paprika and 1/2 teaspoon salt. Sprinkle over beef and toss to coat; shake off excess., In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding remaining oil as needed. Remove from pan with a slotted spoon, reserving drippings in pan., Add onion and pepper to drippings; cook and stir 4-5 minutes or until tender. Stir in tomato sauce, tomatoes, broth and the remaining 1 tablespoon paprika and 3/4 teaspoon salt; bring to a boil. Reduce heat; simmer, covered, until beef is tender, 1-1/2 to 2 hours., Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.

Nutrition Facts : Calories 534 calories, Fat 21g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 953mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.

BEEF PAPRIKAS



Beef Paprikas image

Make and share this Beef Paprikas recipe from Food.com.

Provided by Lavender Lynn

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
2 large onions, chopped
1 large green pepper, chopped
1 lb mushroom, sliced
2 tablespoons flour
1 1/2 tablespoons paprika (preferably hungarian sweet)
2 1/2 cups beef stock or 2 1/2 cups low sodium beef broth
1 tablespoon tomato paste
3/4 cup sour cream
3 tablespoons fresh dill, chopped
1 3/4 lbs beef tenderloin, center-cut, cut into 1/4 to 1/2 inch thick slices, slices halved lengthwise
1/4 cup dry white wine
chopped tomato (optional)

Steps:

  • Melt 2 T butter in heavy large deep skillet over medium heat.
  • Add onions and bell pepper and saute until light brown, about 10 minutes.
  • Add mushrooms and saute 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, stirriing 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 T 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 mnutes. Add to beef.
  • Sprinkle with chopped tomatoes before serving, if desired.

Nutrition Facts : Calories 589.2, Fat 41.3, SaturatedFat 19.3, Cholesterol 146.7, Sodium 448.8, Carbohydrate 13.8, Fiber 2.8, Sugar 4.7, Protein 39.2

BEEF PAPRIKA



Beef Paprika image

"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

3/4 pound beef stew meat, cut into 3/4-inch cubes
2 teaspoons canola oil
1 small onion, thinly sliced
1 garlic clove, minced
3/4 cup water, divided
1/4 cup ketchup
1 teaspoon brown sugar
3/4 teaspoon paprika
3/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon Dijon mustard
Dash cayenne pepper
1 tablespoon all-purpose flour
Hot cooked noodles

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.

SLOW COOKER BEEF PAPRIKASH



Slow Cooker Beef Paprikash image

The low and slow option makes perfect sense for a work day--8 hours later and dinner is served!

Provided by Food Network Kitchen

Categories     main-dish

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 14

1 medium onion, sliced
2 pounds cubed beef stew meat (about 1- to 1 1/2-inch pieces)
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 red bell peppers, stemmed, seeded and coarsely chopped
2 cloves garlic, minced
1/2 cup low-sodium beef broth
2 tablespoons sweet paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds, crushed
1/2 cup sour cream
1/4 cup freshly chopped dill and/or parsley
Hot boiled egg noodles or potatoes, for serving

Steps:

  • Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
  • Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.

BEEF PAPRIKAS



Beef Paprikas image

Categories     Beef     Herb     Mushroom     Sour Cream     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

4 tablespoons (about) (1/2 stick) unsalted butter
2 large onions, chopped
1 large green bell pepper, chopped
1 pound mushrooms, sliced
2 tablespoons all purpose flour
1 1/2 tablespoons paprika (preferably Hungarian sweet)
2 1/2 cups beef stock or canned unsalted beef broth
1 tablespoon tomato paste
3/4 cup sour cream
3 tablespoons chopped fresh dill
1 3/4 pounds center-cut beef tenderloin (chateaubriand), cut into 1/4- to 1/2-inch-thick slices, slices halved lengthwise
1/4 cup dry white wine
Chopped tomatoes (optional)

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.

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MAGYAR BEEF PAPRIKASH - FAMILY TABLE TREASURES
magyar-beef-paprikash-family-table-treasures image
Comfort food Hungarian style! Magyar Beef Paprikash is similar to Hungarian Goulash. Bite sized pieces of Sirloin beef in a creamy sherried …
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  • Heat 2 tablespoons of butter in a large skillet or dutch oven. Quickly saute the pieces of meat in a single layer until browned on both sides. Transfer to a platter and continue browning the rest of the meat, adding more butter as needed. ***Do not over crowd the meat in the pot or you will end up boiling it in it's own juice instead of browning it.
  • Saute the mushrooms in the same pot over low heat. Add more butter as needed. Cook for about 5 minutes then transfer to a plate.
  • Melt more butter and saute the onions until tender but not browned. About 5 minutes. Transfer to the plate with mushrooms.


BEEF PAPRIKASH - PINCH OF NOM
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MOM'S BEEF PAPRIKA - COMFORTABLE FOOD
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Instructions. Melt the butter over medium heat in a dutch oven. Add the meat, onion, and garlic, and cook and stir until the meat is brown and the …
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  • Add the meat, onion, and garlic, and cook and stir until the meat is brown and the onion is tender.
  • Stir in the ketchup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne, and 1½ cups water.


RECIPE: BEEF PAPRIKASH - WHOLE FOODS MARKET
recipe-beef-paprikash-whole-foods-market image
Beef Paprikash. Serves 6. Time 3 hr 30 min. Lean, flavorful rump roast is an excellent choice for this stew, but you can use any well-trimmed beef …
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  • Sprinkle beef with salt and add half to the pot; cook, stirring frequently, until browned, about 5 minutes.


MY MOM'S BEEF PAPRIKA - PARADE: ENTERTAINMENT, RECIPES ...
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SPANISH STYLE PAPRIKA BEEF - LOVE FOOD
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Spanish style paprika beef. 2 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme. Preheat the oven to 180°C. Using a heavy bottomed …
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PAPRIKASH BEEF STROGANOFF - JUST LIKE OMA
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1. In a medium bowl toss the cubed beef with the paprika, salt and pepper. Sprinkle the flour on top of the beef and toss to coat. 2. Heat the olive oil in a large nonstick skillet over medium heat until hot. Add the beef in a single layer and cook until …
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BEEF GOULASH WITH CUMIN AND PAPRIKA RECIPE | FOOD & WINE
Add the stock, tomato puree, the sweet and hot paprikas and the cumin. Cover partially and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the …
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Servings 4-6
Total Time 2 hrs 30 mins
  • In a large enameled cast-iron casserole, heat the olive oil. Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 8 minutes. Lightly season the beef with salt and pepper and add it to the casserole. Cook over moderate heat, stirring occasionally, until all of the liquid has evaporated and the meat is browned, about 10 minutes.
  • Add the stock, tomato puree, the sweet and hot paprikas and the cumin. Cover partially and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the meat is very tender and the sauce has thickened slightly, about 2 hours. Season the goulash with salt and pepper. Ladle the goulash into bowls and serve with crusty bread.


BEEF PAPRIKASH RECIPE | SCHWARTZ
Beef Paprikash. Prep Time . 15 Minutes . Cook Time. 55 Minutes. Ingredients. 11. Servings. 4. A bright and warming family favourite. This Hungarian dish is the perfect comfort food with a …
From schwartz.co.uk
Servings 4
Category Chili
  • Heat 1 tbsp of oil in a large cast iron casserole pan. Fry the beef for 2-3 minutes on each side, or until browned. Set aside.
  • In the same pan, heat 1 tbsp of oil. Add the onion and garlic granules and sauté for 5 minutes, until soft. Add the paprika, smoked paprika and cayenne pepper and sauté for a further 3 minutes.
  • Stir in the passata and white wine and cook for 2-3 minutes to reduce the liquid a little. Transfer the beef back to the pan and simmer for 30-40 minutes.


BEEF PAPRIKASH - WOMAN'S DAY
Season the steak with ¼ teaspoon each salt and pepper and brown; remove from skillet. Add the onion, peppers and garlic, and sauté until tender, about 6 minutes. Add a 28 …
From womansday.com
Servings 4
Estimated Reading Time 1 min
Category Main Dish
Total Time 20 mins


BEEF PAPRIKASH WITH EGG NOODLES RECIPE - REAL SIMPLE
Food; Recipes; Beef Paprikash With Egg Noodles; Beef Paprikash With Egg Noodles. Rating: 3 stars. 129 Ratings. 5 star values: 17 4 star values: 20 3 star values: 44 2 …
From realsimple.com
3/5 (129)
Total Time 40 mins
Servings 4
Calories 606 per serving
  • Meanwhile, season the steak with ½ teaspoon each salt and pepper. Brown the steak in the oil in a large skillet over medium-high heat, 5 to 7 minutes.
  • Add the onions and paprika and cook, tossing, until softened, 4 to 6 minutes. Add the chicken broth and simmer until thickened, 10 to 12 minutes; stir in the sour cream.


MARHA PORKOLT HUNGARIAN PAPRIKASH BEEF STEW - GLUTEN FREE ...
When it comes to fall and winter we love our comfort food. We usually have a plate of stew weekly and this Marha porkolt and easy beef stew have both been a long time family favorite.. This Paprikash beef Stew is made using fresh ingredients and authentic Hungarian paprika which gives this dish its sweet red pepper flavor and rich red color.
From glutenfreetranquility.com
5/5 (1)
Category Main Course
Cuisine Hungarian
Total Time 2 hrs


BEEF PAPRIKASH RECIPES ALL YOU NEED IS FOOD
In a small bowl, mix flour, 1 tablespoon paprika and 1/2 teaspoon salt. Sprinkle over beef and toss to coat; shake off excess., In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding remaining oil as needed. Remove from pan with a slotted spoon, reserving drippings in pan., Add onion and pepper to drippings; cook ...
From stevehacks.com
Servings 4-6
Calories 661 per serving
Total Time 2 hrs 20 mins


BEEF PAPRIKASH : EASY HEALTHY RECIPES FROM DR. GOURMET
Add the paprika, oregano, salt, pepper, tomatoes, chicken stock, water and vinegar. Reduce the heat to medium and cook, stirring frequently, for about 5 - 7 minutes. While the paprikash is cooking thinly slice the flank steak. Add the beef to the pan and cook for …
From drgourmet.com
Cholesterol 55mg 18%
Sodium 517mg 22%
Saturated Fat 5g 24%
Total Fat 13g 20%


BEEF PAPRIKASH - NEWBIETO COOKING
About BBC Good Food. We are the UK’s number one food brand. Whether you’re looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we’re here to help.
From newbieto.com
Reviews 258
Estimated Reading Time 1 min
Servings 4
Total Time 49 mins


BEEF PAPRIKASH - MCCORMICK
Make traditional Beef Paprikash quickly and easily with McCormick® Beef Stroganoff Sauce Mix. Complete the meal by serving over noodles or rice. Photo credit: Maggy Keet from Three Many Cooks. 10m. PREP TIME. 20m. COOK TIME. 280. CALORIES. 9. INGREDIENTS. Ingredients 6 Servings . 2 tablespoons oil 1 1/2 pounds boneless beef sirloin, …
From mccormick.com
Cuisine Eastern European or Russian
Category Entrees
Servings 6


SLOW COOKER BEEF PAPRIKASH - FOOD NETWORK
Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
From foodnetwork.co.uk
Servings 6
Category Main-Course


BEEF PAPRIKASH (HUNGARIAN GOULASH) — SAVORY SPICE
Blend Hungarian Paprika, roasted red peppers, Tomato Powder, white wine vinegar, and Minced Garlic in food processor until smooth, 1 to 2 min. Heat oil over medium heat in a large Dutch oven. Add onions and remaining 1 tsp. Salt & Pepper Tableside Seasoning. Cover and cook, stirring occasionally until onions soften but don’t brown, 8 to 10 min.
From savoryspiceshop.com
5/5 (6)


BEEF PAPRIKASH - WOMAN'S DAY
Season beef with salt and pepper. Heat 2 tsp oil in a large skillet over medium-high heat. Add beef in 2 batches and stir-fry each just until browned (don't overcook or …
From womansday.com
Cuisine Greek
Total Time 25 mins
Servings 4
Calories 390 per serving


BEEF NOODLE PAPRIKASH RECIPE - FOOD.COM | RECIPE | BEEF ...
Mar 3, 2016 - In this recipe the noodles cook in the same pot as the sauce, making it easy and quick.
From pinterest.ca


MARHAHUS PAPPRIKAS CREAMED BEEF PAPRIKAS RECIPES
Make and share this Beef Paprikas recipe from Food.com. Provided by Lavender Lynn. Categories Meat. Time 1h. Yield 6 serving(s) Number Of Ingredients 13. Ingredients; 4 tablespoons unsalted butter: 2 large onions, chopped: 1 large green pepper, chopped: 1 lb mushroom, sliced: 2 tablespoons flour: 1 1/2 tablespoons paprika (preferably hungarian sweet) …
From tfrecipes.com


RECIPE: BEEF PAPRIKASH - FOOD NEWS
Beef Paprikash is a simple one skillet meal that really qualifies as comfort food. Beef Paprikash has everything you would want - lean beef, onions, peppers and tomatoes all in a rich paprika sauce. Saute onions and celery in il for 5 minutes. Add beef, cook and stir until browned. Drain off excess fat. Add tomato sauce, worcestershire sauce and salt. Cook and stir 5 minutes. Stir in …
From foodnewsnews.com


BEEF PAPRIKASH WITH FIRE-ROASTED TOMATOES RECIPE – ROYALTY ...
In a small bowl, mix flour, 1 tbsp paprika and 1/2 tsp salt. Sprinkle over beef and toss to coat; shake off excess. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding remaining oil as needed. Remove from pan with a slotted spoon, reserving drippings in pan.
From royaltyfastfood.com


SLOW COOKER BEEF PAPRIKASH | FOOD NETWORK RECIPES, BEEF ...
Jan 31, 2017 - The low and slow option makes perfect sense for a work day--8 hours later and dinner is served!
From pinterest.ca


BEEF PAPRIKASH: A COLD-WEATHER CURE - THE CHOPPING BLOCK
Beef Paprikash. Heat a wide, heavy pan over medium heat, and add the grapeseed oil. Season the beef with salt and pepper to taste, and lightly dredge through the flour. Sear the beef, in batches, until golden brown on all sides. Set aside on a plate. Tip: if the pan seems dry, add more grapeseed oil as needed.
From thechoppingblock.com


BEEF PAPRIKASH - STATIC.VIRTUALLABSCHOOL.ORG
Beef Paprikash; Food Component: Meat/ vegetable Recipe Category: main dish Recipe # Notes: Alternative method: Add the cornstarch and the second listed water to the beef mixture to thicken. Serve the sour cream on the side at the time of service. Serving: 1 cup provides 2 oz meat, 5/8 cup vegetable ; 1-2 years: 1/2 cup 3-5 years: 3/4 cup 6-18 years: 1 cup ; Nutrients Per Serving …
From static.virtuallabschool.org


BEEF PAPRIKAS - MENU - BRIGITTA'S HUNGARIAN RESTAURANT ...
This family owned and operated restaurant serves Hungarian comfort food from family recipes. My wife ordered the Beef Paprikas, forks tender beef stew served over creamy mashed potatoes. Spices (not hot) and full of flavor. I had the Pork Szekely over mashed potatoes. The flavors were milder than the Beef but just as juicy and tender. What put ...
From yelp.com


THE BEST GOULASH (HUNGARIAN BEEF AND PAPRIKA STEW) | THE ...
I'm a fan of goulash in all its forms, and there are many. There's the American dish of ground beef, tomato sauce, peppers, and pasta—a dish that I knew as American chop suey while growing up in the Northeast. Then there's the classic Hungarian version, with small cubes of beef or pork in a brothy, soup-like stew flavored with paprika.
From seriouseats.com


HUNGARIAN BEEF PAPRIKASH - SEASONS AND SUPPERS
It's classic comfort food! The low and slow cooking method makes the most of economical cuts of beef, as the braising will make any cut tender. Beef Paprikash keeps well in the fridge (and just gets better with the rest) and also freezes well. Key Ingredients. Beef - you can start with pre-cubed stewing beef or I will often just cube up a small roast instead. A blade …
From seasonsandsuppers.ca


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