Beef Paprikas

READY IN: 1hr
Recipe by Lavender Lynn

This is a Hungarian recipe from epicurious.com. This is posted for ZWT4.

Top Review by Charlotte J

Beef tenderloin was on sale for $9.99 per pound, I should not have spent that much but I did. I think you could serve this with noodles on the side as there is a lot of sauce or cut the sauce in half. The dill came through nicely. Make sure you add it at the end like it says. Putting heat to dill will take away from its flavor. You could even put the dill on top after you served it. This was a winner for us takes awhile to cook everything but well worth it. Made for *ZWT4* 2008 game for the *Family Pick Round* I'm playing for *Tastebud Tickling Travellers*

Ingredients Nutrition

Directions

  1. Melt 2 T butter in heavy large deep skillet over medium heat.
  2. Add onions and bell pepper and saute until light brown, about 10 minutes.
  3. Add mushrooms and saute until starting to soften, about 5 minutes.
  4. Mix in flour and paprika and stir 2 minutes.
  5. Mix in stock and tomato paste.
  6. Bring to boil, stirring constantly.
  7. Boil until sauce thickens and paprika flavor mellows, stirriing frequently, about 8 minutes.
  8. Mix in sour cream.
  9. Remove from heat and add dill.
  10. Season to taste with salt and pepper.
  11. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before adding beef.).
  12. Melt 1 T butter in another heavy large skillet over medium-high heat.
  13. Working in batches, add beef, season with salt and pepper and cook until just brown on each side.
  14. Transfer to plate. Add more butter as needed.
  15. When all beef is brown, add to sauce along with any drippings on plate.
  16. Add dry white wine to skillet and bring to boil, scraping up any browned bits. Boil until syrupy, about 3 mnutes. Add to beef.
  17. Sprinkle with chopped tomatoes before serving, if desired.

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