Best Paprika Beef Recipes

BEEF PAPRIKA

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.

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.

BEEF PAPRIKA AND NOODLES

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.

BEEF PAPRIKA

Steps:

• Slice onion into thin slices.
• Melt shortening in a large skillet
• Add meat, onion and garlic; cook and stir till meat is light browned and onion tender.
• Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
• Cover and simmer for 2 to 2 1/2 hours. Add water if needed--don't cook too dry.
• Cook egg noodles as per package instructions.
• Blend flour and 1/4 cup water; stir gradually into meat mixture. Heat till boiling and stir one minute.
• Stir 1/2 cup of cooked meat mixture liquid into cooked noodles.
• Add 1/2 water back into mixture.
• Serve over noodles.

INSTANT POT® BEEF PAPRIKA

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.

BEEF STEW WITH SWEET AND HOT PAPRIKA

Steps:

• Place meat in a bowl, add 1/4 cup oil, 1 tablespoon paprika, salt and pepper. Rub seasonings all over meat. Cover and allow to marinate 2 hours at room temperature or overnight in refrigerator.
• Place a large skillet over medium-high heat, add 2 tablespoons oil and brown meat on all sides in stages to keep from crowding, adding more oil if needed. Transfer meat to a heavy casserole or a large tagine. Lower heat, add remaining oil and onions and sauté until tender. Add garlic, cumin, hot paprika or cayenne and remaining sweet paprika and sauté a few minutes more. Add wine, simmer briefly, then transfer contents of skillet to casserole with meat.
• Add tomatoes, lemon and herbs to meat, and more salt and pepper if needed. Cover casserole and simmer on low heat until meat is tender, 2 1/2 to 3 hours. Adjust seasoning as needed. Remove herb bundle and serve.

EASY BEEF STROGANOFF WITH PAPRIKA

Steps:

• Brown stewing beef in water, in skillet.
• Stir in onion soup mix, mushroom soup, garlic Worhestershire and salt and pepper.
• Let cook over medium heat for about 15 minutes, stirring often.
• Prepare egg noodles while mixture is cooking.
• Add sour cream to mixture and spoon onto individual servings of egg noodles.
• Sprinkle with Paprika and serve.

BEEF RIBS WITH ORANGE AND SMOKED PAPRIKA SAUCE

Steps:

• Prepare barbecue (medium-low heat). Blend first 4 ingredients, 1 tablespoon paprika, and 1 1/4 teaspoons cumin in medium bowl. Season sauce with salt and pepper. Transfer half of sauce to small pitcher and reserve.
• Sprinkle ribs on all sides with paprika, cumin, salt, and pepper. Grill 20 minutes, turning occasionally. Brush ribs with some of sauce from bowl. Grill until slightly charred and cooked to medium-rare, brushing with remaining sauce in bowl, about 15 minutes. Transfer ribs to platter. Drizzle with some of reserved sauce in pitcher and sprinkle with salt and pepper; pass remaining sauce.

BEEF PAPRIKA

Steps:

• 1. Cut beef into small strips or cubed which ever you prefer. Clean and slice onion. Fry in pan on medium/medium high with garlic until tender and browned through out.
• 2. Sauce mixture: Combine all spiced ingredients in medium bowl and mix until smooth. Add to meat stirring until all the meat is completely covered. Add 1 1/2 cups water then bring to a boil.
• 3. Thickening: Mix together flour and water until smooth. add into meat and sauce mixture slowly while stirring until you get the desired thickness of the sauce. I like mine with a little more gravy like texture. Remove from heat and serve over Egg Noodles~
• 4. Boil your Egg Noodles/Rice during last 5 minutes or so before serving.
• 5. "Note:" rinsing off excess grease will not take away from the flavor" I've also used Jalepino peppers and mushrooms, but you can use what ever you like.

BEEF TENDERLOIN WITH SMOKED PAPRIKA MAYONNAISE

Steps:

• Roast tenderloin:
• Preheat oven to 500°F with rack in middle.
• Mince and mash garlic to a paste with 1 1/4 teaspoon salt. Transfer to a small bowl and stir in paprika, cumin, oil, and 1 teaspoon pepper.
• Pat tenderloin dry, then rub garlic mixture all over it. Roast in a roasting pan until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare.
• Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes to 1 hour. (Internal temperature will rise to about 130°F as it rests.)
• Make mayonnaise:
• Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste
• To serve:
• Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise.

PAPRIKA BEEF AND MUSHROOMS

Steps:

• Remove any fat from the meat and cut into cubes.
• Brown in a little hot oil. Do this in batches to keep from 'stewing'.
• Return all meat to pan and add onion, garlic, mushrooms, tomato paste, paprika, stock powder and first measure of water.
• Cover and simmer gently for 1-11/2 hours or until the meat is tender.
• Mix the cornflour with the 2 Tbsp water and stir into the beef.
• Heat for a few minutes until thickened.
• Serve sprinkled with chopped parsley if liked.

SAVORY BEEF PAPRIKA

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.

MY FAVORITE BEEF PAPRIKA

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.

BEEF PAPRIKA STEW VIENNESE STYLE (GULASH)

Steps:

• Chop the onions and press the garlic (garlic press). You can cut it in very tiny pieces too if you don't have a press, just make sure you cut them tiny. The onions should not be cut in to big pieces either.
• Cut the meat in smaller pieces (we want to reduce the cooking time, as beef takes forever to get tender), about 1/2 inch x 1/2 inch. I chose extra-lean beef already cut in little pieces for my stew and before I cooked it I made sure the meat is clean (not too much fat, but don't cut everything away as it gives flavor).
• Add some oil (any veggie oil maybe not necessarily something with too much flavor, like olive oil) and sear them until the get some color.
• Add the garlic and add some more color to the onion-garlic mix (don't burn though). I would recommend medium-high heat for this step (depends on your range though).
• Now remove the onions-garlic mix and put it in a bowl and let it sit on the side. You keep the pan on the range meanwhile because we want to sear the meat in that same fat we used for the onions. If you have to add some oil you can do that. But be careful with the oil as we don't want a too oily stew in the end.
• Now add the beef and sear it in there a lil (2-3 min).
• Add the onion-garlic mix, the cayenne pepper, paprika powder, caraway and majoram, salt and pepper. Stir it a lil bit. You don't want to do that too long, cause if the paprika powder just burns a lil bit it get very bitter and we don't want that.
• Add the broth and let it cook (not like heavy boiling but more than simmering) for about 40 minutes. Stir occasionally.
• After 40 minutes add the wine and the tomato paste and stir well (to make sure the tomato paste doesn't clumb or anything). Cook for another 20 mintues. Stir occasionally. Done.
• I would recommend not to serve the Gulash right after you made it. Best thing is to let it cool down (best thing over night in the fridge) and warm it up again the next day. You will see that flavors will come out even more after that. In Austrian we say a good Gulash needs to be warmed up at least twice before its really really good. So you see that could be an awesome dish to cook in advance.
• If you should be concerned that your gulash is too liquidish just let it sit over night and warm it up again, its going to be way more creamy than the day before (it propably is going to be very stiff after putting it out from the fridge it will get softer again after warming it up. :) ).
• You can serve it with potatoes, german or french rolls, any kind of german style dumbling, pasta, german style pasta (spaetzle), etc.

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 PAPRIKA

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.

BEEF PAPRIKA

Steps:

• 1. Melt shortening in large skillet. Add meat, onion and garlic; cook and stir until meat is brown and onion is tender. Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water. Cover; simmer 2 to 2 1/2 hours.
• 2. Blend flour and 1/4 cup water; stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles.

BEEF PAPRIKA SOUP AND DUMPLINGS

Steps:

• Using a large soup kettle: Sauté onion and garlic in oil over low heat until soft.
• Add paprika. meat, and hot water.
• Add Worcestershire sauce, salt, and pepper.
• Cover and simmer 2 1/2 to 3 hours.
• About 1/2 hour before serving, mix dumpling ingredients together until smooth.
• Drop dumplings by spoonful into soup (dip spoon in hot broth occasionally to make it easier to drop dough).
• Continue cooking 1/2 hour.

PAPRIKA BEEF

Steps:

• Heat the oil and cook the onions, garlic and pancetta until the onions are soft (about 10 minutes).
• Add the chilies and beef and cook until the beef changes colour and browns a little.
• Add the remaining ingredients and cook on a low setting (just simmering) for 1 ½ hours or until very tender. Add a little extra water if it ever looks like catching.

SPAETZLE AND BEEF WITH PAPRIKA SAUCE

Steps:

• Spaetzle 1. Beat the egg yolks, egg, milk and half and half together in a small bowl 2. In a larger bowl, combine the flour, nutmeg, salt, pepper and parsley. Add the butter, and egg mixture and mix until well blended, but don't over mix. Refrigerate covered for at least an hour (or overnight). 3. Bring a large pot of generously salted water to a boil. Use a perforated hole pan or a metal colander to push the batter through the holes into the boiling water. 4. Cook each batch for 4 to 5 minutes, until the spaetzle floats on the top of the water, then transfer into a bowl of cold water with a slotted spoon. 5. When all spaetzle is cooked, drain well and toss in ¼ C of the oil. 6. Heat the remaining oil and butter in a large skillet. Add the fully drained spaetzle and sauté until golden. Sauce 1. Combine flour, paprika , salt and pepper into a bowl. Dredge beef in the flour mixture. 2. Melt the butter in large skillet and fry onion until golden (about 8 minutes). Add the beef and cook until browned. Scatter the remaining flour and paprika mixture over the top and stir to make a roux. Mix until smooth then slowly add the broth, whisking continuously. 3. Bring the sauce to a simmer and cook for about 10 minutes, until thickened. 4. Stir in the half and half and sour cream, and bring back to a simmer. 5. Add the chard or spinach and stir in just for a minute, then turn off heat. Combine the sauce and spaetzle and enjoy