My Favorite Beef Paprika Recipes

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PAPRIKA BEEF STROGANOFF



Paprika Beef Stroganoff image

Everyone looks forward to this wonderful meal! I can let it simmer while I do other things and it fills my home with a delightful aroma. Definitely a family favorite.-Lara Taylor, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 17

2 pounds beef top round steak, cut into thin strips
1 tablespoon plus 2 teaspoons canola oil, divided
1 large onion, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1-1/4 cups reduced-sodium beef broth, divided
1 can (8 ounces) tomato sauce
3/4 cup sherry or additional reduced-sodium beef broth
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons paprika
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 package (12 ounces) yolk-free noodles
3 tablespoons all-purpose flour
1 cup reduced-fat sour cream

Steps:

  • In a large nonstick skillet coated with cooking spray, cook beef in 1 tablespoon oil until no longer pink; drain and set aside. , In the same skillet, saute onion and green pepper in remaining oil for 1 minute. Stir in mushrooms; cook for 3-4 minutes or until tender. Stir in 1 cup broth, tomato sauce, sherry or additional broth, Worcestershire sauce, mustard, paprika, bay leaf, thyme and pepper. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until meat is tender. , Cook noodles according to package directions. Meanwhile, combine flour and remaining broth until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Remove from the heat; stir in sour cream until blended. Drain noodles; serve with stroganoff.

Nutrition Facts : Calories 414 calories, Fat 10g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 360mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges

BEEF PAPRIKA



BEEF PAPRIKA image

My mother used to make this all the time for the family when I was growing up! It was always one of my favorite dishes from home! I'd like to share it with others so that you can enjoy as well! "Quick easy meal, can use over egg noodles/rice etc. You can also use chicken in place of beef."

Provided by Ariann Childress @amchildress01

Categories     Chicken

Number Of Ingredients 17

BEEF MIXTURE
1 pound(s) beef strips sliced thin or cubed
1 teaspoon(s) garlic clove/ minced
1 medium yellow onion sliced
SAUCE MIXTURE
2 teaspoon(s) paprika
3/4 cup(s) ketchup
1 tablespoon(s) brown sugar
2 tablespoon(s) worcestershire sauce
1/2 teaspoon(s) dry mustard powder
1 or 2 dash(es) red pepper/ cheyenne pepper
1 1/2 cup(s) water
THICKENING INGREDIANTS
1 cup(s) water
2 tablespoon(s) flower
OPTIONAL ADD INS
- mushrooms, jalepinos etc.

Steps:

  • Fry together beef strips, garlic and onion until tender and browned through completely.
  • In medium bowl combine paprika, ketchup, brown sugar, worcestorshire sauce, dry mustard, and red pepper. Mix until smooth. Add cooked beef and onions stir in well, then add the water. Bring to a boil and thicken sauce with 1 cup water and 2 TBSP flower or how ever you choose to thicken your sauces. Let simmer on low heat for 5 minutes
  • Boil rice noodles until tender, rinse with hot water and cover with Beef paprika then serve.

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



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.

MY FAVORITE BEEF PAPRIKA



My Favorite Beef Paprika image

Thi is my favorite way to cook round steak. It comes out so wonderfully tender and delicious. You can serve over rice or my preference which is egg noodles.

Provided by Mysterygirl

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs round steaks, 1/2 inch thick
3 tablespoons flour
3 tablespoons vegetable oil
2 medium onions, thinly sliced
1/2 teaspoon salt, to taste
1 cup beef stock
1 tablespoon paprika
1/2 cup sour cream

Steps:

  • Cut meat into serving size pieces and coat with flour.
  • Reserve remaining flour.
  • Pour oil into skillet and brown meat over medium heat for about 5 minutes per side.
  • Remove meat.
  • Add onions to skillet and cook for about 2 minutes, stirring constantly.
  • Stir in salt and remaining flour until blended.
  • Gradually stir in beef stock and paprika.
  • Bring to a boil.
  • Return steaks, reduce heat and simmer 45 minutes or until fork tender, turning once.
  • Remove steaks, skim fat from gravy and stir in sour cream until blended.
  • Heat through- DON'T BOIL!
  • Serve with rice or egg noodles.

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

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

BEEF PAPRIKA



BEEF PAPRIKA image

My mother used to make this for our family all the time. It was one of my favorite dishes from her kitchen. I'd like to take it from my kitchen now and share it with you all! It is extremely quick and easy to make! You can add chicken in place of beef strips and use rice or other noodles in place of egg noodles for this recipe....

Provided by Ariann Childress

Categories     Other Main Dishes

Time 35m

Number Of Ingredients 15

FRY
1 lb beef strips, cut thin or cubed
1 medium yellow onion sliced
1 Tbsp garlic minced (fresh or bottle)
SAUCE
2 tsp paprika
3/4 c ketchup
1 Tbsp brown sugar, firmly packed
2 Tbsp worcestershire sauce
1/2 tsp dry mustard
1 dash(es) red pepper
1 1/2 c water
THICKENING INGREDIANTS
2 Tbsp all purpose flour
1 c water

Steps:

  • 1. Cut beef into small strips or cubed which ever you prefer. Clean and slice onion. Fry in pan on medium/medium high with garlic until tender and browned through out.
  • 2. Sauce mixture: Combine all spiced ingredients in medium bowl and mix until smooth. Add to meat stirring until all the meat is completely covered. Add 1 1/2 cups water then bring to a boil.
  • 3. Thickening: Mix together flour and water until smooth. add into meat and sauce mixture slowly while stirring until you get the desired thickness of the sauce. I like mine with a little more gravy like texture. Remove from heat and serve over Egg Noodles~
  • 4. Boil your Egg Noodles/Rice during last 5 minutes or so before serving.
  • 5. "Note:" rinsing off excess grease will not take away from the flavor" I've also used Jalepino peppers and mushrooms, but you can use what ever you like.

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.

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