Crisco Beef Paprikash

READY IN: 30mins
Recipe by Lennie

This recipe is from a 1959 Crisco cookbook, Praise For The Cook, and I'm posting it as part of my ongoing contribution of vintage recipes from my vast collection of older cookbooks. It "makes a rich, savory dinner dish".

Top Review by Narshmellow

Excellent! Much like a stroganoff but with better flavor. Creamy, stick to your ribs kinda dish. My family ate all of it and commented on how good it was. I used butter instead of shortening and I didn't have any bell pepper so I went without. I'm sure many who live for the low fat/no fat dishes will be shocked at the high fat content, but that's what makes it good! It was easy to make and the aroma was heavenly. A keeper of a recipe! Thanks!

Ingredients Nutrition


  1. In a large skillet, melt shortening over medium-high heat and brown beef, onions and garlic.
  2. Stir in flour and seasonings.
  3. When flour is combined with beef mixture, stir in canned mushrooms including their liquid plus the tin of soup, stir well, and cook over low heat for 10 minutes.
  4. Stir in sour cream and when completely combined with beef mixture, remove from heat.
  5. Toss cooked pasta with parsley and green pepper.
  6. Serve beef mixture over pasta mixture.

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