Beef paprikash is a tasty and satisfying meat dish with certain vegetables. As the name implies, it also includes paprika, and in large quantities. This makes the dish interesting. There are many recipes, and they differ not only in the number of ingredients, but also in the products themselves. However, it is worth trying this dish. What are its advantages? Together with tender, well-stewed meat, they immediately get a spicy sauce of sour cream, sometimes tomatoes, as well as paprika and spices. So, you just have to boil pasta, make mashed potatoes or any simple side dish, and a delicious dinner is ready.
Tasty Beef Meal
This recipe can be considered basic. There are no extra vegetables or seasonings. In the future, you can supplement it with any spices. For this recipe, beef paprikash should be taken:
- 600 grams of meat;
- one onion;
- 250 ml of chicken stock;
- two tablespoons of paprika;
- a tablespoon of flour, with a slide;
- salt and pepper;
- two tablespoons of vegetable oil;
- two tablespoons of sour cream, thick.
You will also need a stewpan, in which they prepare tender and fragrant beef paprikash.
Cooking Delicious Paprikash
To begin with, the meat is washed, dried and cut into small cubes. Peel and chop the onion as finely as possible. Oil is poured into the pan and heated. After adding onions, fry for three minutes, stirring over high heat. Paprika is added, everything is mixed again, but the fire is already being reduced. Add flour again, cook another minute.
The main ingredient, that is, beef, is added to the paprikash. Fry, stirring occasionally so that the pieces change color. Heat the chicken stock, pour it into the stewpan. Salt and pepper are added, everything is mixed again. When the dish boils, the fire is reduced, cover the stewpan with a lid and stew until the beef is ready. Sour cream is put in a couple of minutes until cooked, the dish is brought to a boil again and removed from the heat.
Beef paprikash can be served with a side dish, for example, with potatoes or pasta.
Paprikash with tomatoes and bell pepper
This recipe has more ingredients, and the paprikash itself is thick and rich. To prepare it, you need to take the following products:
- 700 grams of meat;
- two tomatoes;
- as much red bell pepper;
- half hot pepper, better than green;
- two tablespoons of sour cream;
- a tablespoon of flour;
- six cloves of garlic;
- onion head;
- two teaspoons of paprika;
- a pinch of red ground pepper;
- a tablespoon of tomato paste;
- salt and pepper.
The dish according to this recipe is more spicy, and lovers of spicy taste will definitely like it.
Beef paprikash: recipe with photo
The meat is diced. If the pan allows, then fry without adding oil. If not, then you can use any vegetable odorless. When the meat is lightly browned, finely chopped onion is added, mixed and fried again.
Bell pepper is peeled from seeds and stalk, cut into cubes. The sharp one is cut into small strips, also removing seeds. Add to the meat, slightly fried. Tomatoes are chopped finely, like peeled garlic. Stew with the rest of the ingredients for five minutes.
About 500 ml of warm water is poured into the pan. Put salt, hot pepper, black pepper to taste and paprika. Are mixed. Cook for at least forty minutes to make the meat soft.
Separately combine the flour and sour cream, add to the meat and mix thoroughly so that no lumps form. Stew until meat is cooked, but not less than ten minutes.
When serving beef paprikash, a photo of which causes appetite, you can decorate it with fresh herbs, finely chopped.
Paprikash with Soy Sauce: List of Ingredients
This original Hungarian beef paprikash has a pleasant taste. For cooking take:
- 500 grams of meat;
- 150 grams of onion;
- half of the Bulgarian red pepper;
- two tablespoons of soy sauce;
- a pinch of salt;
- 350 ml of water;
- two tablespoons of paprika;
- three cloves of garlic;
- a couple of tablespoons of fat sour cream;
- vegetable oil - three tablespoons.
A large amount of paprika in conjunction with soy sauce allows you to see beef from a new angle.
Recipe Description
Vegetable oil is poured into a frying pan with high sides and heated. Onions are cut into small cubes, sent to the pan. Cook a couple of minutes. Pour paprika, stirring, fry all the ingredients. As a result, the spice should absorb all the oil. The meat is cut into strips, added to paprika and onion, all together fried for five minutes.
Add soy sauce. Bell pepper is cut into small cubes, sent to meat, everything is mixed again. Water is heated and poured into the pan. Add salt and pepper to taste. Cook until tender. Ten minutes before the end, sour cream is introduced, stirring quickly. The fatter it is, the richer will be the result of beef paprikash. At the same time, finely chopped garlic is added. Potato puree is perfect for such a dish.
Tasty paprikash with coriander
Hungarian beef paprikash is traditionally cooked without tomatoes, but with sweet paprika. To add spice, you can add a pinch of hot pepper.
For the recipe you need to take:
- 450 grams of pulp;
- 250 ml of chicken stock;
- a quarter teaspoon of ground coriander;
- two tablespoons of paprika;
- the same amount of sunflower oil;
- one large onion, if small, then two;
- half a tablespoon of flour;
- salt to taste;
- a couple of tablespoons of sour cream with a fat content of 20 percent.
This dish has a new flavor by adding a new spice.
How to cook paprikash?
The meat is cut into strips. Vegetable oil is poured into the stewpan. Warm it and fry finely chopped onions. Paprika is added, cooked for a couple of minutes and flour is introduced. Everything is thoroughly but quickly stirred. Add meat.
As a result, the beef needs to be stirred until it is light. Pour in the broth. If you use water, then in the end paprikash does not come out so saturated. They introduce spices, mix everything again, cover the stewpan with a lid and simmer for at least thirty minutes. Sour cream is introduced, again everything is mixed and the meat is left to languish until cooked. A great side dish for this dish is noodles.
Cooking in a slow cooker
A slow cooker often becomes a lifesaver for those who like fast and tasty dishes. The ingredients in it do not burn, so you can safely download all the products. You can also prepare a dish for tomorrow by turning on the heating mode.
To prepare a meat dish in a slow cooker you need to take:
- 500 grams of meat;
- one large onion;
- three tablespoons of tomato paste;
- a couple of tablespoons of paprika;
- three tablespoons of flour;
- one bell pepper;
- ripe tomato;
- three cloves of garlic;
- salt and pepper.
To begin with, the meat is washed, dried and cut into thin strips. Chop the onion finely. Put onion and meat into the multicooker bowl, turn on the “baking” mode and cook for ten minutes with the lid closed. Then add the paste, chopped garlic and mix again. Pour flour, quickly mix the ingredients.
Bell peppers and tomatoes finely chopped, add to meat. They stew for ten minutes, then pour water so that it covers the ingredients and is slightly above them. Pour salt and paprika. Close the slow cooker and put it on the quench mode for an hour.
Beef paprikash in a slow cooker is tender, without a creamy taste, since it does not contain sour cream, but it is more saturated.
Tasty dish with ripe tomatoes
To cook according to this recipe you need to take:
- 500 grams of meat;
- onion head;
- two bell peppers;
- three ripe tomatoes;
- one bay leaf;
- a couple of teaspoons of paprika;
- two tablespoons of sour cream;
- a tablespoon of flour;
- incomplete glass of water;
- salt and pepper to taste.
To begin with, they process meat, cut it into small cubes. Slices are fried in vegetable oil, then finely chopped onions are added to them. Peppers are peeled from the legs and seeds, cut into small cubes. Add to the pan. Again, everyone mixes and continues to brown.
Tomatoes are peeled. To do this, first fill them with boiling water, and then cool with ice water. Finely chopped and added to meat with vegetables. Pour hot water, put spices and bay leaf. Stew for about thirty minutes.
Sour cream is mixed with flour and added to the dish, carefully mixing the sauce. Cook for at least another fifteen minutes.
The result is a gentle, soft meat that is buried in a thick and aromatic sauce. Before serving, the bay leaf is removed from the dish. He no longer gives the dish a flavor. Also, instead of water, you can use chicken stock, adding bay leaves when cooking. In this case, this spice is no longer added directly to the meat.
Paprikash is a dish of Hungarian cuisine. From the usual goulash for many, it is distinguished by the abundance of paprika and the practically absence of tomato. However, the traditional recipe has long been modified. Therefore, now you can find paprikash with tomatoes, delicious bell peppers, coriander or chili.