Best 2 Beef Paprikas Recipes
Beef paprikas, a classic Hungarian dish, is a rich and flavorful stew that combines tender beef, sweet paprika, and a variety of vegetables. This hearty and comforting dish is sure to warm you up on a cold day. Paprikas is traditionally made with beef, but can also be made with other meats such as pork, lamb, or chicken. The key to a great paprikas is using high-quality paprika. Look for Hungarian paprika, which has a deep red color and a slightly smoky flavor. Paprikas is a versatile dish that can be served with a variety of sides, such as egg noodles, mashed potatoes, or spaetzle.
Let's cook with our recipes!
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.
MARHAHUS PAPPRIKAS ( CREAMED BEEF PAPRIKAS)
Make and share this Marhahus Papprikas ( Creamed Beef Paprikas) recipe from Food.com.
Provided by Dienia B.
Categories Roast Beef
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion in fat. Pull pan aside and stir in paprika.
- Cube and season beef with salt and pepper.
- Put in pan with bay leaves. (THIS SOUNDS LIKE A LOT OF BAY LEAVES; I MIGHT TRY IT WITH 1 BAY LEAF).
- Cook until juices form; then add water and continue cooking for 1-1/2 hours or until meat is tender.
- Just before serving, add sour cream.
- Serve with dumplings, mashed potatoes or rice.
Nutrition Facts : Calories 468.7, Fat 31.3, SaturatedFat 15.4, Cholesterol 132.6, Sodium 117.4, Carbohydrate 6.6, Fiber 0.7, Sugar 1.8, Protein 38.8
Tips:
- Use good quality paprika for the best flavor. A Hungarian paprika is ideal, but you can also use a Spanish paprika or a blend of the two.
- Brown the meat well before adding the other ingredients. This will help to develop the flavor and prevent the meat from becoming dry.
- Don't be afraid to adjust the amount of paprika to your taste. If you like a more spicy paprika, add more. If you prefer a milder flavor, use less.
- Serve beef paprikash with egg noodles, mashed potatoes, or rice. You can also serve it with a side of sour cream and pickles.
Conclusion:
Beef paprikash is a classic Hungarian dish that is easy to make and always a crowd-pleaser. The combination of tender beef, flavorful paprika sauce, and creamy sour cream is simply irresistible. Whether you serve it with egg noodles, mashed potatoes, or rice, beef paprikash is sure to be a hit at your next gathering.
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