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This was good but I agree with the other reviews that this was just missing "something." I wound up adding 3 teaspoons of paprika and 1 teaspoon of marjoram and I still couldn't get it to our liking. After that I added 2 Tbsp tomato paste and it didn't taste like I thought it would. I think next time I will use the hot or smokey paprika like others suggested. On the positive, it was still really good and the steak got really tender after it cooked. I also love that the onions liquified and became park of the sauce. We served it over rice and it was a nice meal. I will definitely try it again.
I used Vidalia onions so this had a nice sweet taste to it. I forget to put the cream in! Might try more paprika next time also. Thank you for sharing. Made for Zaar World Tour 2006
Had a taste of this and its very good.Will make again,
Sylvie, we loved this! My husband even complimented me on it! I liked the addition of cream, and thought the amount of paprika was just right. I used venison too. This is a keeper. Thanks!
I put in some hot paprika after having read the other review and it heated up the dish nicely. Beef was nice and tender, and the onions have liquified in the sauce. Still, I understand what the other reviewers are saying - although the flavour is nice it seems to be missing some depth. Maybe put some tomato puree in it?
To add some color and texture, I added one red bell pepper. The preparation was easy, and the directions clear. The seasoning was too mild for our tastes, and I think some additional paprika (perhaps even a dash of hot Hungarian paprika) and some marjoram would add a little more flavor. That said, the beef was very tender, and I really liked the addition of the cream.
It is great, fast a easy to make!