Beef Paprikas Print Email

2 lb chuck steak - cut into 3/4" cubes
5 tbsp olive oil - separated
1/2 lb mushrooms - sliced
1 onion - diced
1 sm ripe bell pepper - cut into 1/2" x 2" strips
2 cloves garlic - sliced
1 c beef stock
1/3 c white wine
1 tbsp tomato sauce
2 tbsp sweet Hungarian paprika
1 tbsp hot Hungarian paprika
salt and pepper
1/4 c minced fresh dill
1 c sour cream

Liberally beef with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium heat. Brown 1/2 of beef and reserve on a plate. Add another tablespoon of oil and brown remaining beef. Reserve.

Add another tablespoon of oil and sauté mushrooms until they begin to brown. Add onions and peppers and cook until onion is translucent. Add garlic and cook another minute.

Add white wine to pot and reduce, scraping up the browned bits. Return beef to the pot along with beef stock, paprika, and tomato sauce. Bring to a simmer, cover, and reduce heat to low - do not allow to boil. Cook at a medium simmer for one hour. Stir in dill and serve over buttered egg noodles with a dollop of sour cream. Serves 6. -

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