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
SAVORY BEEF PAPRIKA
Make and share this Savory Beef Paprika recipe from Food.com.
Provided by Chris from Kansas
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, brown beef in oil on all sides.
- Add onion and garlic; cook until onion is tender.
- Add 1 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 over noodles.
Nutrition Facts : Calories 120.4, Fat 4.9, SaturatedFat 0.6, Sodium 1004.3, Carbohydrate 18.4, Fiber 2, Sugar 10.8, Protein 2.8
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
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.
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.
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
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
GERMAN STYLE SAUTéED BEEF
Make and share this German Style Sautéed Beef recipe from Food.com.
Provided by threeovens
Categories Meat
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the flank steak lengthwise into 2 inch wide strips. Cut crosswise into 1/2 inch lengths. Season with salt and pepper.
- Heat oil over high heat in a large skillet. Cook 1/2 the meat, stirring and shaking to cook evenly, for 1 to 2 minutes; remove. Cook remaining meat, shaking and stirring, 1 to 2 minutes. Set aside with first batch.
- Melt butter in skillet, add green peppers and mushrooms. Cook until mushrooms start to wilt. Add shallots and cook another minute. Add 1/4 cup sherry. When it starts to boil add beef broth. Heat 1 minute and add cream.
- Blend corn starch with remaining sherry and stir into sauce. Stir and return meat to skillet. Season with salt and pepper if needed. Serve.
Nutrition Facts : Calories 392.7, Fat 29.3, SaturatedFat 12.9, Cholesterol 123, Sodium 166.6, Carbohydrate 4.3, Fiber 0.6, Sugar 1.1, Protein 25.8
BEEF PAPRIKA AND NOODLES
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
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
MY FAVORITE BEEF PAPRIKA
Thi is my favorite way to cook round steak. It comes out so wonderfully tender and delicious. You can serve over rice or my preference which is egg noodles.
Provided by Mysterygirl
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut meat into serving size pieces and coat with flour.
- Reserve remaining flour.
- Pour oil into skillet and brown meat over medium heat for about 5 minutes per side.
- Remove meat.
- Add onions to skillet and cook for about 2 minutes, stirring constantly.
- Stir in salt and remaining flour until blended.
- Gradually stir in beef stock and paprika.
- Bring to a boil.
- Return steaks, reduce heat and simmer 45 minutes or until fork tender, turning once.
- Remove steaks, skim fat from gravy and stir in sour cream until blended.
- Heat through- DON'T BOIL!
- Serve with rice or egg noodles.
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