BEEF PAPRIKASH WITH FIRE-ROASTED TOMATOES
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
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.
ROASTED BEEF TENDERLOIN WITH FIRE ROASTED TOMATO SALSA AND POTATO CHEESE GALETTE
Steps:
- Season the beef with salt, pepper and coriander.
- Preheat oven to 400 degrees F.
- In a saute pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium rare, (120-degree internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes.
- Season mixed greens with the two tablespoons of olive oil and salt and pepper. Divide evenly onto 4 plates. Cut the tenderloin into 1/2-inch thick slices and place slices on top of mixed greens. Spoon half of the tomato salsa over the beef (don't cover completely) and serve remaining salsa on the side. Serve with Potato Cheese Galette.
- Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
- Preheat the oven to 450 degrees F.
- Place the potato slices in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together. (This will keep the cheeses from running through.) Sprinkle with the cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip potatoes with a wide spatula, and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm.
ROASTED BEEF TENDERLOIN WITH FIRE ROASTED TOMATO SALSA AND POTATO CHEESE GALETTE
Steps:
- Season the beef with salt, pepper, and coriander.
- Preheat oven to 400 degrees F.
- In a saute pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium rare, (120-degree internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes.
- Season mixed greens with the two tablespoons of olive oil and salt and pepper. Divide evenly onto 4 plates. Cut the tenderloin into 1/2-inch thick slices and place slices on top of mixed greens. Spoon half of the tomato salsa over the beef (do not cover completely) and serve remaining salsa on the side. Serve with Potato Cheese Galette.
- Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt, and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
- Preheat the oven to 450 degrees F.
- Place the potato slices in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together (this will keep the cheeses from running through). Sprinkle with the cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip potatoes with a wide spatula, and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm.
BEEF NOODLE PAPRIKASH
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
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
PAPRIKA BEEF
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
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
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