Crisco Beef Paprikash Recipes

BEEF PAPRIKA

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.

SLOW COOKER BEEF PAPRIKASH

Steps:

• Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
• Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.

BEEF PAPRIKASH WITH FIRE-ROASTED TOMATOES

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.

HUNGARIAN BEEF PAPRIKASH

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 PAPRIKAS

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.

CHICKEN PAPRIKASH II

Steps:

• Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
• Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.

BEEF PAPRIKA

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.

BEEF PAPRIKA

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 PAPRIKAS

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 & CHICKPEA PAPRIKASH

Steps:

• Toss the beef in the flour, sea salt and pepper until well-coated.
• Heat the butter over medium-high heat in a heavy pan or dutch oven. Add the onion and garlic, then add the beef while shaking off excess flour coating. (Set aside any leftover flour because you might need it later) Fry, stirring occasionally, until the beef has turned brown, about 5-8 minutes.
• Add the stock/water, paprika, brown sugar, cayenne pepper, mustard, ketchup and Worcestershire sauce the pot. Stir and bring to a boil, then lower heat, cover, and simmer for 2 hours. Stir occasionally.
• After two hours, add the drained chickpeas and cook for a further 30 minutes.
• Remove from heat. Add the yogurt/sour cream, but be sure to temper it with a bit of the warm sauce first to make sure it does not curdle. (If your stew looks watery, you can stir the leftover flour you set aside earlier into the yogurt before adding it to the pot to thicken the sauce nicely. If not, just discard the flour and add the yogurt by itself.) Stir until the paprikash turns a dark orange color.
• Serve over egg noodles, pasta, rice, mashed potatoes or, my favorite- fresh gnocchi.