BEEF PAPRIKA
This is a recipe my Aunt always makes. It has some weird ingredients, but tastes great. Serve over egg noodles or rice.
Provided by HODGEYMAMA
Categories Main Dish Recipes
Time 2h40m
Yield 7
Number Of Ingredients 13
Steps:
- Melt shortening in large skillet over medium high heat. Add meat, onion, and garlic; cook and stir until meat is browned.
- Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours.
- Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.
Nutrition Facts : Calories 426.4 calories, Carbohydrate 13.7 g, Cholesterol 92 mg, Fat 30.8 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 11.3 g, Sodium 1088.4 mg, Sugar 9.3 g
BEEF STEW WITH BEER AND PAPRIKA
Steps:
- Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
- Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
- *UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
- Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
- Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.
SWEET-AND-SOUR BEEF STEW
This chunky meal in a bowl makes terrific use of nutrient-packed vegetables. It has a deliciously sweet and tangy taste. -Frances Conklin, Cottonwood, Idaho
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef. , Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 290 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 465mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
BEEF STEW WITH SWEET AND HOT PAPRIKA
After a tasting session focusing on Priorat wines back in 2005, Florence Fabricant was looking for a meal pairing that could stand up to the wines' heft. She found what she was looking for in a beef stew featured in "Italian Slow and Savory" by Joyce Goldstein. She adapted it by swapping the stew meat for short ribs, and cooking it in a Dutch oven or heavy casserole, but if a tagine is available to you, that also works. "If you use a tagine for the recipe, it must be a large one, about 17 inches in diameter," Florence writes. "For a smaller one, 12 to 14 inches, you can make the dish to serve four, reducing the quantities of ingredients by one-third."
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place meat in a bowl, add 1/4 cup oil, 1 tablespoon paprika, salt and pepper. Rub seasonings all over meat. Cover and allow to marinate 2 hours at room temperature or overnight in refrigerator.
- Place a large skillet over medium-high heat, add 2 tablespoons oil and brown meat on all sides in stages to keep from crowding, adding more oil if needed. Transfer meat to a heavy casserole or a large tagine. Lower heat, add remaining oil and onions and sauté until tender. Add garlic, cumin, hot paprika or cayenne and remaining sweet paprika and sauté a few minutes more. Add wine, simmer briefly, then transfer contents of skillet to casserole with meat.
- Add tomatoes, lemon and herbs to meat, and more salt and pepper if needed. Cover casserole and simmer on low heat until meat is tender, 2 1/2 to 3 hours. Adjust seasoning as needed. Remove herb bundle and serve.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 22 grams, Carbohydrate 14 grams, Fat 30 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 7 grams, Sodium 958 milligrams, Sugar 5 grams, TransFat 1 gram
BEEF PAPRIKA
"My husband, Don, and I loved this savory dish when we first sampled it at a party," notes Nancy Nielsen of Orange, Connecticut. "Of course, I had to have the recipe, which I have downsized to serve just the two of us. This hearty entree featuring tender beef is one of our favorites."
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, brown beef in oil on all sides. Add onion; cook until onion is tender. Add garlic; cook 1 minute longer. Add 1/2 cup of water, ketchup, brown sugar, paprika, Worcestershire sauce, salt, mustard and cayenne; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beef is tender., Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles.
Nutrition Facts : Calories 359 calories, Fat 17g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 1054mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 34g protein.
HOT AND SPICY HABANERO BEEF STEW
This very spicy beef stew full of vegetables, spices, and habanero peppers is slow-cooked to perfection and will warm anyone up on long, cold winter days, but is fantastic all year long.
Provided by Rafal
Categories 100+ Everyday Cooking Recipes
Time 4h30m
Yield 8
Number Of Ingredients 15
Steps:
- Combine flour, paprika, and 1 teaspoon cayenne pepper in a large, resealable plastic bag; shake to mix. Add beef and shake to coat beef in flour mixture. Remove beef from bag and shake to remove any excess flour mixture.
- Heat oil in a skillet over medium-high heat. Cook beef in hot oil until browned on all sides, 5 to 7 minutes. Remove beef with a slotted spoon to a slow cooker, retaining oil and drippings in the skillet.
- Saute onion in retained drippings until soft and translucent, 5 to 7 minutes; add to beef in slow cooker.
- Stir vegetable broth, potatoes, diced tomatoes with green chile peppers, carrots, tomato, chopped habanero pepper, habanero pepper halves, black pepper, and caraway seeds with the beef and onion in the slow cooker.
- Cook on Low for 4 hours. Remove and discard the habanero pepper halves before serving.
Nutrition Facts : Calories 270.4 calories, Carbohydrate 34.2 g, Cholesterol 25.7 mg, Fat 10.4 g, Fiber 5.7 g, Protein 11.5 g, SaturatedFat 3 g, Sodium 406.5 mg, Sugar 4.5 g
SPICED BEEF STEW WITH CARROTS AND CHICKPEAS
This hearty dinner recipe combines beef with bell pepper, carrots, chickpeas, and Ethiopian berbere seasoning-a spice blend of up to twenty ingredients including chile, paprika, ginger, and garlic. The result is a fragrant stew that will perk up winter palates and delight the senses. To soak up every delicious drop, serve it over a bed of fluffy couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h25m
Number Of Ingredients 15
Steps:
- Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
- Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
- Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onion and bell pepper until onions are golden, 3 to 4 minutes. Add tomato paste and berbere seasoning and cook, stirring frequently, until tomato paste is caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
- Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots into stew. Cover and continue cooking in oven until beef is fork-tender and carrots are easily pierced with the tip of a knife, about 1 hour more. Stir in chickpeas; return to oven for 5 minutes more, just to heat through.
- Ladle stew into shallow bowls, sprinkle with mint, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.
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PAPRIKA SHORT-RIB BEEF STEW RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 3 hrs 30 minsServings 8Calories 724 per serving
- Preheat oven to 300°. Combine flour, hot paprika, smoked paprika, 1 tsp. salt, and 1 tsp. pepper in a large bowl or large resealable plastic bag. Working in batches of 2 or 3, toss short ribs with flour mixture.
- In a large Dutch oven or other heavy ovenproof pot over medium-high heat, cook bacon until fat renders. Transfer bacon with a slotted spoon to paper towels and reserve. Pour off all but 1 tbsp. fat from pot. Add short ribs and brown on all sides, 3 to 5 minutes per side.
- Chop reserved bacon and set aside. Transfer short ribs to a plate and reserve. Add onion and 1/2 tsp. salt to pot and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add beer and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan. Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil. Return short ribs to pot, cover, and bake two hours.
- Peel potatoes and cut into 1-in. pieces. Add to short ribs, cover, and bake until potatoes are tender and meat pulls away easily from the bone, about 30 minutes. Add salt and pepper to taste. Spoon off excess fat and serve hot.
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