Best Beef Paprikash With Fire Roasted Tomatoes Recipes

BEEF PAPRIKA

Beef Paprika image

"My husband, Don, and I loved this savory dish when we first sampled it at a party," notes Nancy Nielsen of Orange, Connecticut. "Of course, I had to have the recipe, which I have downsized to serve just the two of us. This hearty entree featuring tender beef is one of our favorites."

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

3/4 pound beef stew meat, cut into 3/4-inch cubes
2 teaspoons canola oil
1 small onion, thinly sliced
1 garlic clove, minced
3/4 cup water, divided
1/4 cup ketchup
1 teaspoon brown sugar
3/4 teaspoon paprika
3/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon Dijon mustard
Dash cayenne pepper
1 tablespoon all-purpose flour
Hot cooked noodles

Steps:

In a large saucepan, brown beef in oil on all sides. Add onion; cook until onion is tender. Add garlic; cook 1 minute longer. Add 1/2 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 with noodles.

Nutrition Facts : Calories 359 calories, Fat 17g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 1054mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 34g protein.

BEEF PAPRIKAS

Beef Paprikas image

Categories Beef Herb Mushroom Sour Cream Bon Appétit

Yield Serves 6

Number Of Ingredients 13

Ingredients

4 tablespoons (about) (1/2 stick) unsalted butter
2 large onions, chopped
1 large green bell pepper, chopped
1 pound mushrooms, sliced
2 tablespoons all purpose flour
1 1/2 tablespoons paprika (preferably Hungarian sweet)
2 1/2 cups beef stock or canned unsalted beef broth
1 tablespoon tomato paste
3/4 cup sour cream
3 tablespoons chopped fresh dill
1 3/4 pounds center-cut beef tenderloin (chateaubriand), cut into 1/4- to 1/2-inch-thick slices, slices halved lengthwise
1/4 cup dry white wine
Chopped tomatoes (optional)

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.

SLOW COOKER BEEF PAPRIKASH

Slow Cooker Beef Paprikash image

The low and slow option makes perfect sense for a work day--8 hours later and dinner is served!

Provided by Food Network Kitchen

Categories main-dish

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 medium onion, sliced
2 pounds cubed beef stew meat (about 1- to 1 1/2-inch pieces)
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 red bell peppers, stemmed, seeded and coarsely chopped
2 cloves garlic, minced
1/2 cup low-sodium beef broth
2 tablespoons sweet paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds, crushed
1/2 cup sour cream
1/4 cup freshly chopped dill and/or parsley
Hot boiled egg noodles or potatoes, for serving

Steps:

Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.