Recipe by Zestphobia
This recipe came from a magazine a couple of years ago. It is supposed to taste like paprikash. My husband is Hungarian, and we confirmed it really doesn't taste like anything authentic... but I keep making it because it does taste really good and it is very easy. A great weeknight quick supper. Sometimes I can only find frozen pepper strips that have onion in them, but the extra onion never seems to hurt the flavor either.
Top Review by Nonnie4Two
This was an easy meal on a busy spring night. I served it on egg noodles and it was deemed okay by all. It'll go into the rotation purely on ease and economic means. Knowing that the boys will eat it (and large portions of it!) without complaint is a bonus! Made for Spring 2008 PAC.
- 3 cups cooked ground beef, drained well
- 1 (2 ounce) envelope onion soup mix
- 1 tablespoon paprika (I use sweet, not hot)
- 1⁄2 pint sour cream
- 8 ounces frozen bell peppers, strips (I just use about 1/2 bag)
- 4 ounces sliced mushrooms (I just use whatever size can or jar I have on hand) or 4 ounces mushroom pieces, drained (I just use whatever size can or jar I have on hand)
- 2 cups water
Directions See How It's Made
- Combine beef, onion soup mix, paprika and 2 cups water in large pot and stir well. Stir occasionally and bring to a boil.
- After it boils, lower the heat and simmer uncovered for at least thirty minutes. When I've had to hold dinner, I've let it simmer more without any problem.
- After simmering for at least 30 minutes, stir in the sour cream, pepper strips, and mushrooms. Cook until heated thoroughly.
- Serve over rice.