Beef Paprikash With Fire Roasted Tomatoes Recipes

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BEEF PAPRIKASH WITH FIRE-ROASTED TOMATOES



Beef Paprikash with Fire-Roasted Tomatoes image

Beef paprikash, a Hungarian dish, makes a marvelous Sunday dinner. We prefer it with kluski egg noodles, or try mashed potatoes. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 13

1/3 cup all-purpose flour
2 tablespoons sweet Hungarian or regular paprika, divided
1-1/4 teaspoons salt, divided
2 pounds boneless beef chuck roast, cut into 1-inch pieces
2 tablespoons canola oil, divided
1 large onion, chopped
1 small sweet red pepper, finely chopped
2 cans (8 ounces each) tomato sauce
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 package (16 ounces) kluski or other egg noodles
3 tablespoons butter
Minced fresh parsley, optional

Steps:

  • In a small bowl, mix flour, 1 tablespoon paprika and 1/2 teaspoon salt. Sprinkle over beef and toss to coat; shake off excess., In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding remaining oil as needed. Remove from pan with a slotted spoon, reserving drippings in pan., Add onion and pepper to drippings; cook and stir 4-5 minutes or until tender. Stir in tomato sauce, tomatoes, broth and the remaining 1 tablespoon paprika and 3/4 teaspoon salt; bring to a boil. Reduce heat; simmer, covered, until beef is tender, 1-1/2 to 2 hours., Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.

Nutrition Facts : Calories 534 calories, Fat 21g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 953mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.

FIRE-ROASTED TOMATO GAZPACHO



Fire-Roasted Tomato Gazpacho image

Bring a taste of Spain to your table tonight with great-tasting gazpacho featuring fire-roasted tomatoes, cucumber, pepper, onion and cilantro.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h15m

Yield 4

Number Of Ingredients 7

1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
1 1/2 cups tomato juice
1 small cucumber, peeled, chopped (1 cup)
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh cilantro
2 teaspoons white wine vinegar

Steps:

  • In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed.
  • Cover; refrigerate at least 1 hour to blend flavors before serving.

Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 7 g, TransFat 0 g

ROASTED BEEF TENDERLOIN WITH FIRE ROASTED TOMATO SALSA AND POTATO CHEESE GALETTE



Roasted Beef Tenderloin with Fire Roasted Tomato Salsa and Potato Cheese Galette image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield Serves 4

Number Of Ingredients 23

2 1/2 pounds beef tenderloin, trimmed
Salt and freshly ground black pepper
1 tablespoon coriander, toasted and crushed
Olive oil, for searing
2 cups mixed greens
2 tablespoons olive oil
Tomato Salsa, recipe follows
Potato Cheese Galette, recipe follows
5 Roma tomatoes
2 chipotle chiles, reconstituted
1/2 cup chopped basil
1/4 cup minced garlic
1/2 cup fresh lime juice
1/4 cup balsamic vinegar
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1 cup olive oil
1 pound baking potato, peeled and cut into very thin rounds
1/4 cup clarified butter
Salt
2 ounces shredded mozzarella
2 ounces fresh goat cheese

Steps:

  • Season the beef with salt, pepper and coriander.
  • Preheat oven to 400 degrees F.
  • In a saute pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium rare, (120-degree internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes.
  • Season mixed greens with the two tablespoons of olive oil and salt and pepper. Divide evenly onto 4 plates. Cut the tenderloin into 1/2-inch thick slices and place slices on top of mixed greens. Spoon half of the tomato salsa over the beef (don't cover completely) and serve remaining salsa on the side. Serve with Potato Cheese Galette.
  • Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
  • Preheat the oven to 450 degrees F.
  • Place the potato slices in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together. (This will keep the cheeses from running through.) Sprinkle with the cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip potatoes with a wide spatula, and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm.

ROASTED BEEF TENDERLOIN WITH FIRE ROASTED TOMATO SALSA AND POTATO CHEESE GALETTE



Roasted Beef Tenderloin with Fire Roasted Tomato Salsa and Potato Cheese Galette image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 23

2 1/2 pounds beef tenderloin, trimmed
Salt and freshly ground black pepper
1 tablespoon coriander, toasted and crushed
Olive oil, for searing
2 cups mixed greens
2 tablespoons olive oil
Tomato Salsa, recipe follows
Potato Cheese Galette, recipe follows
5 Roma tomatoes
2 chipotles, reconstituted
1/2 cup chopped basil
1/4 cup minced garlic
1/2 cup fresh lime juice
1/4 cup balsamic vinegar
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1 cup olive oil
1 pound baking potato, peeled and cut into very thin rounds
1/4 cup clarified butter
Salt
2 ounces shredded mozzarella
2 ounces fresh goat cheese

Steps:

  • Season the beef with salt, pepper, and coriander.
  • Preheat oven to 400 degrees F.
  • In a saute pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium rare, (120-degree internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes.
  • Season mixed greens with the two tablespoons of olive oil and salt and pepper. Divide evenly onto 4 plates. Cut the tenderloin into 1/2-inch thick slices and place slices on top of mixed greens. Spoon half of the tomato salsa over the beef (do not cover completely) and serve remaining salsa on the side. Serve with Potato Cheese Galette.
  • Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt, and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
  • Preheat the oven to 450 degrees F.
  • Place the potato slices in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together (this will keep the cheeses from running through). Sprinkle with the cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip potatoes with a wide spatula, and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm.

BEEF NOODLE PAPRIKASH



Beef Noodle Paprikash image

Make and share this Beef Noodle Paprikash recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 tablespoon minced garlic
1 cup chopped onion
1 cup chopped green pepper
3 tablespoons paprika
1/2 teaspoon thyme
3 1/2 cups beef broth
8 ounces medium egg noodles
3/4 cup sour cream
1 tablespoon flour

Steps:

  • In dutch oven, brown beef with garlic, onions, and green pepper.
  • Cook and stir until beef is done, drain off excess fat.
  • Stir in paprika and thyme.
  • Add broth and noodles; bring to a boil.
  • Reduce heat to low and simmer for 10 minutes, stirring occ.
  • Mix sour cream with flour; stir into noodle mixture.
  • Simmer for 3 more minutes, stirring until thickened.

Nutrition Facts : Calories 468.7, Fat 27.9, SaturatedFat 12.2, Cholesterol 116.1, Sodium 900, Carbohydrate 26.1, Fiber 3.9, Sugar 4.9, Protein 28.8

SEAFOOD TRIO WITH FIRE ROASTED TOMATO GARLIC SAUCE



Seafood Trio With Fire Roasted Tomato Garlic Sauce image

My husband and I came up with this delicious dish. It's so tasty, quick, and easy! Pair it with a good loaf of crusty bread to soak up all the wonderful broth! We love garlic so used a lot, but add to taste

Provided by cookiemakinmama

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb mussels
1/2 lb scallops
1 lb large shrimp
2 tablespoons olive oil
1/2 cup chopped onions or 1/2 cup shallot
2 -5 garlic cloves, chopped
1 (14 ounce) can fire-roasted tomatoes
1/2 cup chicken stock

Steps:

  • add onion to olive oil over medium heat.
  • cook until translucent.
  • add garlic and cook for 1-2 minutes.
  • add tomatoes and chicken stock.
  • bring to a boil.
  • add seafood to pot and cover.
  • cook for 5-6 minutes or until mussels have opened and shrimp and scallops are opaque.

Nutrition Facts : Calories 630.6, Fat 22.5, SaturatedFat 3.5, Cholesterol 379.2, Sodium 2754.8, Carbohydrate 28.9, Fiber 2.7, Sugar 7.4, Protein 75.4

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