Beef in Paprika
The nice thing about living in Virginia is that Spring comes early and fall stays late. Our winter is short and yes we did get a fair amount of snow this year but the snow melted away within a couple of days. And so now that Spring is slowly approaching (we have already had a couple of wonderful warm days in the 70’s 🙂 yes we are lucky indeed) but before Spring really takes a hold on us I think we can squeeze in one more dish of what I consider a comfort food. This is a wonderful beef stew with a mild and sweet paprika flavor, onions, tomatoes and tender mushrooms. It becomes even more delicious when served with a slightly perfumed Jasmine rice…my all-time favorite rice. So before the tiny buds burst into brilliant green and we all start sneezing again there is still time for one more hardy meal. Enjoy!
Ingredients:
1 1/2 lbs cubed beef
1 tablespoon sweet Hungarian paprika
1 teaspoon salt
olive oil for browning
1 onion, diced
6 large mushrooms, sliced
2 cloves garlic, minced
1 tablespoon tomato paste
1 14 oz can diced tomatoes
2 cups chicken stock
3 sprigs fresh thyme
salt and pepper, to taste
2 tablespoon sour cream
water and cornstarch
Directions:
Trim off excess fat and cut beef cubes into bite size pieces. Season meat with paprika and salt. Place beef cubes in hot pan and brown, careful not to crowd the pan. You may have to brown meat in batches. Once meat is browned remove to a plate and set aside.
Add onions to pan and cook until translucent, then move onions to outer edge of pan and add mushrooms. Cook mushrooms until they just start to soften. Add garlic and cook for 1 minute longer.
Add tomato paste, diced tomatoes, chicken stock and thyme. Season with salt and pepper to taste, cover and let simmer for 1/2 to 1 hour. Add sour cream and stir. Mix cold water and cornstarch in a cup to make a slurry and add into simmering beef stew in small increments until desired thickened consistency. Serve over Jasmine rice. Enjoy!
Beef in Paprika
Source: My Danish Kitchen
My Danish Kitchen 