Beef Paprikas
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 large
Onion (chopped)1 large
Green Bell Pepper (chopped)450 g
Mushroom (sliced)2 tbsps
All-Purpose Flour2.5 cups
Beef Stock1 tbsp
Tomato Paste3 cup
Sour Cream3 tbsps
Dill (chopped fresh)1 cup
White Wine (dry)Directions:
1
(Can be prepared 1 day ahead
2
Cover and refrigerate
3
Melt 2 tablespoons butter in heavy large deep skillet over medium heat
4
Add onions and bell pepper and sauté until light golden, about 10 minutes
5
Add mushrooms and sauté until starting to soften, about 5 minutes
6
Mix in flour and paprika and stir 2 minutes
7
Mix in stock and tomato paste
8
Bring to boil, stirring constantly
9
Boil until sauce thickens and paprika flavor mellows, stirring frequently, about 8 minutes
10
Mix in sour cream
11
Remove from heat and add dill
12
Season to taste with salt and pepper
13
Bring to simmer before adding beef
14
) Melt 1 tablespoon butter in another heavy large skillet over medium-high heat
15
Working in batches, add beef, season with salt and pepper and cook until just brown on each side
16
Transfer to plate
17
Add more butter as needed
18
When all beef is brown, add to sauce along with any drippings on plate
19
Add dry white wine to skillet and bring to boil, scraping up any browned bits
20
Boil until syrupy, about 3 minutes
21
Add to beef
22
Sprinkle with chopped tomatoes before serving, if desired
23
Melt 2 tablespoons butter in heavy large deep skillet over medium heat
24
Add onions and bell pepper and sauté until light golden, about 10 minutes
25
Add mushrooms and sauté until starting to soften, about 5 minutes
26
Mix in flour and paprika and stir 2 minutes
27
Mix in stock and tomato paste
28
Bring to boil, stirring constantly
29
Boil until sauce thickens and paprika flavor mellows, stirring frequently, about 8 minutes
30
Mix in sour cream
31
Remove from heat and add dill
32
Season to taste with salt and pepper
33
(Can be prepared 1 day ahead
34
Cover and refrigerate
35
Bring to simmer before adding beef
36
) Melt 1 tablespoon butter in another heavy large skillet over medium-high heat
37
Working in batches, add beef, season with salt and pepper and cook until just brown on each side
38
Transfer to plate
39
Add more butter as needed
40
When all beef is brown, add to sauce along with any drippings on plate
41
Add dry white wine to skillet and bring to boil, scraping up any browned bits
42
Boil until syrupy, about 3 minutes
43
Add to beef
44
Sprinkle with chopped tomatoes before serving, if desired