Magyar Beef Paprikash

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pat meat dry with a paper towel; season with salt and pepper.
  • Heat two tablespoons of the butter in a large skillet or wide pot.
  • Saute the pieces of meat in a single layer until browned on all sides.
  • Transfer to a plate and continue with the remaining meat, adding more butter as necessary.
  • Reduce the temperature and saute mushrooms in the same pan, adding additional butter as necessary (about 5 minutes).
  • Transfer the mushrooms to a separate plate.
  • Melt the remaining butter in the skillet and saute the onions until tender but not browned; add to the mushrooms.
  • Add mustard and tomato paste to the skillet; stir to mix.
  • Slowly stir in 2 cups of the beef broth to make a smooth sauce, stirring up all the bits from the bottom of the pan.
  • Stir in sherry and paprika.
  • Return mushrooms and onions to skillet.
  • Simmer, uncovered, for ten minutes.
  • Gradualy stir remaining 1 cup beef broth into sour cream in a small bowl until mixture is smooth.
  • Add to the pan and simmer for three minutes.
  • Add beef and noodles.
  • Gently heat to serving temperature.
  • Serve immediately.
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