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
BEEF PAPRIKASH WITH FIRE-ROASTED TOMATOES
Beef paprikash, a Hungarian dish, makes a marvelous Sunday dinner. We prefer it with kluski egg noodles, or try mashed potatoes. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix flour, 1 tablespoon paprika and 1/2 teaspoon salt. Sprinkle over beef and toss to coat; shake off excess., In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding remaining oil as needed. Remove from pan with a slotted spoon, reserving drippings in pan., Add onion and pepper to drippings; cook and stir 4-5 minutes or until tender. Stir in tomato sauce, tomatoes, broth and the remaining 1 tablespoon paprika and 3/4 teaspoon salt; bring to a boil. Reduce heat; simmer, covered, until beef is tender, 1-1/2 to 2 hours., Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.
Nutrition Facts : Calories 534 calories, Fat 21g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 953mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.
BEEF PAPRIKA
"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
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
Make and share this Beef Paprikas recipe from Food.com.
Provided by Lavender Lynn
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 T butter in heavy large deep skillet over medium heat.
- Add onions and bell pepper and saute until light brown, about 10 minutes.
- Add mushrooms and saute 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, stirriing 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 T 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 mnutes. Add to beef.
- Sprinkle with chopped tomatoes before serving, if desired.
Nutrition Facts : Calories 589.2, Fat 41.3, SaturatedFat 19.3, Cholesterol 146.7, Sodium 448.8, Carbohydrate 13.8, Fiber 2.8, Sugar 4.7, Protein 39.2
BEEF PAPRIKA
Old Betty Crocker recipe card file. Very tasty as either the main course or as a side dish. A family favorite.
Provided by ladyshell2005
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
CHICKEN PAPRIKAS
This Hungarian comfort-food dish features the country's wax peppers, which are pale yellow in color and have a slightly sweet taste. TV set decorator Agnes Rethy shares her family's recipe.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Generously season chicken thighs with salt and pepper; add chicken to Dutch oven and cook, turning once, until deep golden brown, about 8 minutes per side. Remove chicken from Dutch oven and set aside.
- Add remaining tablespoon olive oil to Dutch oven, if necessary. Add onions and season with salt and pepper. Cook, stirring, until golden, about 10 minutes. Add peppers and cook, stirring, until softened, about 5 minutes. Return chicken to Dutch oven and sprinkle chicken and vegetables with paprika. Add tomatoes and 3/4 cup water; bring to a boil. Cover and let simmer until chicken is very tender, about 40 minutes.
- Remove Dutch oven from heat; remove chicken from Dutch oven and keep warm. Using an immersion blender, blend vegetables and cooking liquid until smooth. Whisk in sour cream and season with salt and pepper. Return chicken to Dutch oven and keep warm until ready to serve. Garnish with parsley and additional sour cream, and serve with nokedli and cucumber salad.
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- 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.
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