Beef Slices With Mushroom Sour Cream Paprika Sauce Food

PAPRIKA BEEF STROGANOFF

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.

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.

BEEF SLICES WITH MUSHROOM SOUR CREAM PAPRIKA SAUCE

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.

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.

ROAST FILLET OF BEEF WITH SHALLOT & MUSHROOM SAUCE

Steps:

• To make the sauce, heat the olive oil in a large frying pan. Add the shallots and mushrooms, then fry for about 10 mins until golden and caramelised. Pour in the vinegar, then simmer until almost evaporated. Add the red wine, then simmer until almost evaporated. Add the beef stock, bring to the boil, then reduce by two-thirds. Pass the mixture through a fine sieve, then keep warm until ready to serve. Can be made the day before and reheated.
• Heat oven to 200C/fan 180C/gas 6. Season the beef generously with salt and pepper. Heat the sunflower oil in a large ovenproof frying pan on a high heat. Add the beef, then sear for 10 mins, turning, until browned all over. Transfer to the oven, then roast for approximately 20 mins, turning after 10 mins. This will give you beef that is medium rare; for medium, roast for an extra 5 mins. Allow the beef to rest on a rack, loosely covered in foil, for 10 mins, then slice into 6 thick slices. Add all juices from the beef to the sauce, then gently heat the sauce up and whisk in the butter.

SIRLOIN WITH SOUR CREAM SAUCE

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.

BEEF AND MUSHROOMS IN SOUR CREAM SAUCE

Steps:

• To make the roux: melt 4 tablespoons butter in a saucpan, add in flour and whisk for 2 minutes.
• Slowly add in the broth, whisking constantly; bring to a simmer.
• Add in Parmesan cheese (if using) reduce heat and cook for about 3 minutes until thickened, remove from heat; set aside and keep warm.
• Season beef with salt and pepper.
• Heat oil in a skillet and saute the beef until browned on all sides; transfer to a plate or bowl using a slotted spoon.
• Add in more butter or oil to the skillet if needed and saute the onion and garlic for about 3-4 minutes.
• Add in sliced mushrooms and saute for about 8 minutes, until they release all of their moisture.
• Return the beef to the skillet; stir to combine with the mushrooms, then transfer to a serving platter.
• Reheat the sauce and then whisk in the sour cream, mustard, dill, salt and pepper.
• Immediately pour over the beef/mushroom mixture.
• Sprinkle with more grated Parmesan cheese if desired.
• Serve with hot cooked egg noodles.
• Delicious!

BEEF PAPRIKAS

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.

BRAISED BEEF WITH MUSHROOMS

Steps:

• In a large saucepan, brown meat in oil in batches. Remove and set aside., In the drippings, saute onion until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil. Return beef to the pan. Add the remaining ingredients. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.