Best Paprika Beef And Mushrooms Recipes

OLD FASHIONED GOULASH WITH BEEF AND MUSHROOMS

Steps:

• In a deep pan or pot combine beef and beef broth. Simmer on low to medium for 15-20 minutes.
• Add onion (or onion powder), garlic (or garlic powder), paprika, salt and pepper to the pan. Mix well and continue simmering 20 minutes. Add a little bit of hot water at times to keep the level of liquid even. (In addition to the broth you'll be adding 1 to 2 more cups of liquid throughout the entire cooking process for a total of 4-5 cups of liquid to replenish evaporated liquid and achieve wanted goulash thickness.)
• Add butter, tomato sauce and sugar to the pan and mix well. Bring the temperature down to low and simmer another 20 minutes, stirring frequently. (By now the meat should be tender. )
• Finally, add mushrooms. Combine with ingredients well and simmer another 10- 15 minutes, or until the mushrooms are soft.
• Garnish with parsley and serve over rice, couscous or pasta.
• Keep leftovers in the fridge 1-2 days at most, or freeze in freezer-proof containers for up to 3 months. If planning to freeze the stew it's best to omit the mushrooms before freezing. Instead, add a cup of water or broth and do step 4 after you thaw the goulash.

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.

PAPRIKA SPICED POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Spray the inside of a 3 1/2 quart crockpot with a non stick cooking spray.
• Remove any fat from the roast. Rub 3 TBSP paprika and black pepper onto the beef.
• In a large skillet, heat olive oil to a high heat. Sear beef till well browned, on all sides.
• Remove the roast from the skillet and place into the prepared crockpot.
• Add the onions and butter to the skillet. Add 5 TBSP paprika, stirring frequently. Cook until onions are nicely browned; add garlic, cook for 1 minute.
• Spoon the onion mixture onto the roast. Top with the mushrooms, roasted peppers and the tomatoes.
• Add the beef stock to the skillet, simmer and scrape any bits from the bottom of the skillet.
• Simmer until the stock is reduced by half. Pour the stock and wine over the beef.
• Cover and cook on high for 4 hours or until roast is tender.
• Remove the roast and vegetables from the crockpot. Pour liquid into a large skillet, stir and simmer until liquid is reduced by half.
• Whisk in the sour cream until smooth.
• Slice the roast and place the roast and vegetables back in the crockpot.
• Pour the sour cream gravy over the beef and keep warm until ready to serve.
• Serve with noodles or mashed potatoes.

MUSHROOMS PAPRIKASH WITH EGG NOODLES

Steps:

• In a frying pan, melt butter over medium heat. Add onion and cook until golden.
• Add garlic and mushrooms and cook until liquid is mostly evaporated.
• Add tomato paste, paprika and salt. Simmer until blended and heated through.
• Remove from heat and stir in sour cream.
• Meanwhile cook pasta until tender. Drain noodles and toss with mushrooms.
• Serve hot.

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 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.

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.

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.