Prep 25 mins
Cook 45 mins
You can really use any cut of beef for this as long as it is a tender cut like sirloin or beef tenderloin, beef tenderloin is expensive, so I most always use a sirloin roast sliced very thin or a thick beef rib steak sliced thinly. Place the beef in the freezer to partially freeze, it will make slicing easier. To save time prepare the sour cream/paprika sauce a day ahead and refrigerate. This is a delicious beef recipe that can be doubled if desired. Cooking time is for the sour cream sauce and for browning the beef slices.
- 4 -5 tablespoons butter
- 2 large onions, chopped
- 1 tablespoon chopped fresh garlic
- 1 large green bell pepper, chopped
- 1 lb small button mushroom
- 2 tablespoons flour
- 1 1⁄2 tablespoons paprika
- 2 1⁄2 cups beef broth
- 1 tablespoon Worcestershire sauce (optional)
- 1 tablespoon tomato paste
- 3⁄4 cup sour cream
- 2 lbs beef sirloin tip roast, cut into about 1/4 - 1/2-inch slices (slice in half if the slices are big)
- white wine, to deglaze (optional)
- chopped tomato
- salt and pepper
- 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.