Crisco Beef Paprikash Recipe Pressure

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INSTANT POT® BEEF PAPRIKA



Instant Pot® Beef Paprika image

This beef paprika cooks in the Instant Pot® for a quick, delicious dinner. Serve over mashed potatoes or cooked egg noodles.

Provided by thedailygourmet

Categories     Main Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
2 pounds cubed beef stew meat
1 pinch salt and ground black pepper to taste
2 cloves garlic, minced
1 cup diced onion
1 ½ cups water, divided
¾ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons smoked paprika
½ teaspoon dry mustard
⅛ teaspoon cayenne pepper
1 dash hot pepper sauce (such as Tabasco®)
2 tablespoons all-purpose flour

Steps:

  • Turn on a 6- or 8-quart multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and meat, season with salt and pepper, and saute in batches until browned, 5 to 7 minutes per batch. Remove meat to a plate. Add onion and garlic to the pot and cook until tender and fragrant, about 5 minutes.
  • Return meat to the pot and stir in 1 1/4 cups water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne pepper, and hot pepper sauce. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
  • Blend remaining 1/4 cup water with flour in a small bowl. Gradually stir into the meat mixture and select Saute function. Heat until thickened, about 5 minutes.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 12.1 g, Cholesterol 62.6 mg, Fat 19 g, Fiber 0.6 g, Protein 19.5 g, SaturatedFat 6.6 g, Sodium 941 mg, Sugar 8.1 g

BEEF PAPRIKAS



Beef Paprikas image

Categories     Beef     Herb     Mushroom     Sour Cream     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

4 tablespoons (about) (1/2 stick) unsalted butter
2 large onions, chopped
1 large green bell pepper, chopped
1 pound mushrooms, sliced
2 tablespoons all purpose flour
1 1/2 tablespoons paprika (preferably Hungarian sweet)
2 1/2 cups beef stock or canned unsalted beef broth
1 tablespoon tomato paste
3/4 cup sour cream
3 tablespoons chopped fresh dill
1 3/4 pounds center-cut beef tenderloin (chateaubriand), cut into 1/4- to 1/2-inch-thick slices, slices halved lengthwise
1/4 cup dry white wine
Chopped tomatoes (optional)

Steps:

  • Melt 2 tablespoons butter in heavy large deep skillet over medium heat. Add onions and bell pepper and sauté until light golden, about 10 minutes. Add mushrooms and sauté until starting to soften, about 5 minutes. Mix in flour and paprika and stir 2 minutes. Mix in stock and tomato paste. Bring to boil, stirring constantly. Boil until sauce thickens and paprika flavor mellows, stirring frequently, about 8 minutes. Mix in sour cream. Remove from heat and add dill. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before adding beef.)
  • Melt 1 tablespoon butter in another heavy large skillet over medium-high heat. Working in batches, add beef, season with salt and pepper and cook until just brown on each side. Transfer to plate. Add more butter as needed. When all beef is brown, add to sauce along with any drippings on plate. Add dry white wine to skillet and bring to boil, scraping up any browned bits. Boil until syrupy, about 3 minutes. Add to beef. Sprinkle with chopped tomatoes before serving, if desired.

BEEF PAPRIKAS



Beef Paprikas image

Make and share this Beef Paprikas recipe from Food.com.

Provided by Lavender Lynn

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
2 large onions, chopped
1 large green pepper, chopped
1 lb mushroom, sliced
2 tablespoons flour
1 1/2 tablespoons paprika (preferably hungarian sweet)
2 1/2 cups beef stock or 2 1/2 cups low sodium beef broth
1 tablespoon tomato paste
3/4 cup sour cream
3 tablespoons fresh dill, chopped
1 3/4 lbs beef tenderloin, center-cut, cut into 1/4 to 1/2 inch thick slices, slices halved lengthwise
1/4 cup dry white wine
chopped tomato (optional)

Steps:

  • Melt 2 T butter in heavy large deep skillet over medium heat.
  • Add onions and bell pepper and saute until light brown, about 10 minutes.
  • Add mushrooms and saute until starting to soften, about 5 minutes.
  • Mix in flour and paprika and stir 2 minutes.
  • Mix in stock and tomato paste.
  • Bring to boil, stirring constantly.
  • Boil until sauce thickens and paprika flavor mellows, stirriing frequently, about 8 minutes.
  • Mix in sour cream.
  • Remove from heat and add dill.
  • Season to taste with salt and pepper.
  • (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before adding beef.).
  • Melt 1 T butter in another heavy large skillet over medium-high heat.
  • Working in batches, add beef, season with salt and pepper and cook until just brown on each side.
  • Transfer to plate. Add more butter as needed.
  • When all beef is brown, add to sauce along with any drippings on plate.
  • Add dry white wine to skillet and bring to boil, scraping up any browned bits. Boil until syrupy, about 3 mnutes. Add to beef.
  • Sprinkle with chopped tomatoes before serving, if desired.

Nutrition Facts : Calories 589.2, Fat 41.3, SaturatedFat 19.3, Cholesterol 146.7, Sodium 448.8, Carbohydrate 13.8, Fiber 2.8, Sugar 4.7, Protein 39.2

BEEF PAPRIKA



Beef Paprika image

"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

3/4 pound beef stew meat, cut into 3/4-inch cubes
2 teaspoons canola oil
1 small onion, thinly sliced
1 garlic clove, minced
3/4 cup water, divided
1/4 cup ketchup
1 teaspoon brown sugar
3/4 teaspoon paprika
3/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon Dijon mustard
Dash cayenne pepper
1 tablespoon all-purpose flour
Hot cooked noodles

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.

HUNGARIAN BEEF PAPRIKASH



Hungarian Beef Paprikash image

This is a great dish with a spicy sweet flavor. Onions, Red Peppers, Orange Juice and Sour Cream are the ingredients that make it so robust. You can serve it over rice or noodles, and the degree of spiciness is up to you. I make it fairly mild, with the kids in mind, then have the hot sauce bottle handy for my husband and me.

Provided by Pattie 2

Categories     Meat

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb beef tips or 1 lb stew meat, cut into cubes
salt and pepper
2 tablespoons oil, 1 tbsp. butter
2 yellow onions, sliced into strings
2 garlic cloves, coarsely chopped
3 cups red peppers, cut into strips (approx. 4 small peppers)
1 (14 ounce) can chopped tomatoes
2 tablespoons spicy mustard
2 cups beef broth
2 tablespoons hot sauce (chili sauce, or tabasco)
1 1/2 cups orange juice
1 pint sour cream

Steps:

  • Pat the beef dry, then salt and pepper before placing in the pot.
  • Brown the meat on all sides for a few minutes in the pot with oil and butter.
  • Transfer beef to a bowl.
  • Add onions, garlic and more butter to pot. Sautee until tender, then transfer onion/garlic to a bowl.
  • Add can of chopped tomatoes and mustard to pot, stirring and scraping all the bits off bottom of pot.
  • Add in the onions and stir until combined with sauce, about 2 minutes.
  • Empty the two cups of beef broth into pot, along with the Red Peppers. Stir until slightly softened.
  • Add beef, and stir in hot sauce to taste. Remember the hot sauce gains strength as it cooks, so keep testing periodically to get the level heat you want, adding a little at a time.
  • Add orange juice and stir over low heat for a few minutes, again testing the level of heat with the hot sauce. Leave uncovered while stirring.
  • Once all is to a good boil, cover, reduce heat, and let simmer for one hour. You can even turn it off and let sit for a few hours, to have ready for a meal hours later.
  • Now bring the pot to a boil, and add the sour cream. Sitr until blended. Sauce should have a rich orange color, and a creamy, not thick texture. If too thick, add more orange juice.
  • Update the level "heat" with more hot sauce, if desired.
  • Serve over white rice or thick egg noodles. Enjoy!

BEEF PAPRIKA



Beef Paprika image

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

¼ cup shortening
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1 cup chopped onion
1 clove garlic, minced
¾ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
½ teaspoon mustard powder
2 teaspoons paprika
1 ½ cups water
2 tablespoons all-purpose flour
¼ cup water

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

PAPRIKA BEEF



Paprika Beef image

I made this for Russ and me the other night and was very pleased with the result. We ate it over horseradish mashed potatoes. I cooked this in our electric frying pan (skillet), but you could do it on the stove top on low.

Provided by JustJanS

Categories     Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons oil
3 onions, sliced
3 garlic cloves, crushed
100 g pancetta, cut into small dice
2 red chilies, chopped finely
800 g diced beef (we used a blade roast)
2 green capsicum, sliced (bell peppers)
1 (400 g) can chopped tomatoes
1/2 cup white wine
1 cup water
3 teaspoons sweet paprika
1 teaspoon smoked paprika (if you don't have it use sweet)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Heat the oil and cook the onions, garlic and pancetta until the onions are soft (about 10 minutes).
  • Add the chilies and beef and cook until the beef changes colour and browns a little.
  • Add the remaining ingredients and cook on a low setting (just simmering) for 1 ½ hours or until very tender. Add a little extra water if it ever looks like catching.

Nutrition Facts : Calories 463.9, Fat 38.9, SaturatedFat 14, Cholesterol 43.7, Sodium 610.2, Carbohydrate 19.3, Fiber 4.9, Sugar 9.3, Protein 6.9

BEEF PAPRIKA



Beef Paprika image

Old Betty Crocker recipe card file. Very tasty as either the main course or as a side dish. A family favorite.

Provided by ladyshell2005

Categories     One Dish Meal

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 lbs beef stew meat
1/4 cup shortening
1 tablespoon minced garlic clove
1 cup onion
3/4 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 dash red cayenne pepper
1 1/2 cups water
2 tablespoons flour
1/4 cup water
1/2 cup water
3 cups wide egg noodles

Steps:

  • Slice onion into thin slices.
  • Melt shortening in a large skillet
  • Add meat, onion and garlic; cook and stir till meat is light browned and onion tender.
  • Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
  • Cover and simmer for 2 to 2 1/2 hours. Add water if needed--don't cook too dry.
  • Cook egg noodles as per package instructions.
  • Blend flour and 1/4 cup water; stir gradually into meat mixture. Heat till boiling and stir one minute.
  • Stir 1/2 cup of cooked meat mixture liquid into cooked noodles.
  • Add 1/2 water back into mixture.
  • Serve over noodles.

BEEF PAPRIKA AND NOODLES



Beef Paprika and Noodles image

Delicious beef casserole with a sweet red onion sauce served over noodles. This dish is even better warmed over the next day. It travels well.

Provided by Lydia

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 2h25m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
2 pounds round steak, cut into bite-size pieces
2 cups water, or more as needed
2 cups ketchup
1 cup sliced onion
¼ cup Worcestershire sauce
¼ cup brown sugar
2 tablespoons paprika
2 tablespoons dry mustard
2 cloves garlic, chopped
salt and ground black pepper to taste
1 (16 ounce) package egg noodles

Steps:

  • Heat oil in a large pot over medium heat. Cook and stir steak in hot oil until browned completely, about 5 minutes.
  • Stir water, ketchup, onion, Worcestershire sauce, brown sugar, paprika, mustard, garlic, salt, and pepper with the beef in the pot; bring to a boil, reduce heat to low, and cook at a simmer until meat is tender and the sauce thickens, 2 to 3 hours.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
  • Ladle beef mixture over noodles to serve.

Nutrition Facts : Calories 663.7 calories, Carbohydrate 88.6 g, Cholesterol 143.3 mg, Fat 14.5 g, Fiber 4.1 g, Protein 45.8 g, SaturatedFat 3.4 g, Sodium 1065 mg, Sugar 30.7 g

PRESSURE-COOKER CHICKEN PAPRIKA



Pressure-Cooker Chicken Paprika image

I truly appreciate the speed of the pressure cooker. We use it often to make these tender paprika chicken breasts with a sauce that gets its richness from sour cream. -Holly Ottum, Racine, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2 bone-in chicken breast halves (about 2 pounds)
1 small onion, chopped
1 cup chicken broth, divided
2 teaspoons paprika
2 teaspoons tomato paste
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon dried thyme
Dash hot pepper sauce
1 tablespoon all-purpose flour
1/2 cup sour cream

Steps:

  • Place chicken in a 3- or 6-qt. electric pressure cooker; top with onion. In a small bowl, whisk 3/4 cup broth, paprika, tomato paste, garlic, salt, thyme and hot pepper sauce; pour over chicken., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Remove chicken; keep warm. In a small bowl, whisk flour and remaining 1/4 broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened and sauce is slightly reduced, 8-10 minutes. Press cancel; stir in sour cream. Serve with chicken.

Nutrition Facts : Calories 688 calories, Fat 33g fat (13g saturated fat), Cholesterol 238mg cholesterol, Sodium 999mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 82g protein.

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