Beef Paprikas Recipe

Ingredients for Beef Paprikas

• Unsalted Butter
• 1 large onion, chopped
• Green Pepper
• Mushroom
• 2 tablespoons all-purpose flour
• 2 tablespoons sweet paprika
• Beef Stock
• 2 tablespoons tomato paste
• 1 cup sour cream
• Fresh Dill
• Beef Tenderloin
• ½ cup dry white wine
• Chopped Tomato

How to Make Beef Paprikas

1. Melt 2 tablespoons butter in a large, heavy-bottomed skillet over medium heat.
2. Add 1 large onion, chopped, and 1 bell pepper, chopped, and sauté until lightly browned, about 10 minutes.
3. Add 8 ounces cremini mushrooms, sliced, and sauté until softened, about 5 minutes.
4. Stir in 2 tablespoons all-purpose flour and 2 tablespoons sweet paprika. Cook for 2 minutes, stirring constantly.
5. Pour in 4 cups beef broth and 2 tablespoons tomato paste. Stir to combine.
6. Bring to a boil, stirring constantly. Reduce heat and simmer until the sauce thickens and the paprika flavor mellows, stirring frequently, about 8 minutes.
7. Stir in 1 cup sour cream.
8. Remove from heat and stir in 1 tablespoon fresh dill, chopped.
9. Season to taste with salt and pepper.
10. In a separate large skillet, melt 1 tablespoon butter over medium-high heat.
11. Season 1.5 lbs beef stew meat, cut into 1-inch cubes, with salt and pepper. Brown the beef in batches, ensuring not to overcrowd the pan. This will take about 10-15 minutes.
12. Transfer the browned beef to a plate.
13. Add more butter to the skillet as needed.
14. Once all the beef is browned, add it to the paprika sauce along with any drippings from the plate.
15. Add ½ cup dry white wine to the skillet and bring to a boil, scraping up any browned bits from the bottom.
16. Boil until the sauce becomes syrupy, about 3 minutes.
17. Pour the syrupy wine reduction over the beef and sauce.
18. Before serving, sprinkle with ½ cup chopped fresh tomatoes (optional).