Quick Beef Paprikash


Beef Paprikash

Beef paprikash is a classic Hungarian beef stew. My version is ready fast – basically a stir-fry dish, made creamy with sour cream, rather than a slow-cooked stew. It’s delicious nonetheless, and has the added benefit of containing lots of vegetables.

To keep carbs in check, serve this beef paprikash over cauliflower rice or mashed cauliflower.

Quick Beef Paprikash
Cook time
Total time
Recipe type: Entree, Gluten-Free, Low-Carb, Primal
Yield: 4 servings
New quantity:
  • ½ cup sour cream
  • ½ lb. sirloin, cut into strips
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 1 tablespoon olive oil
  • 1 large onion, roughly chopped (8 oz)
  • 16 oz fresh, firm button mushrooms, sliced
  • 1 tablespoon minced garlic
  • 2 tablespoons sweet paprika
  • 2 tablespoons finely chopped parsley for garnish
  1. Measure out the sour cream and remove from fridge to bring it to room temperature.
  2. Season the beef with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
  3. Heat the olive oil in a very large, deep skillet, over medium-high heat, about 2 minutes. Add the beef and brown on both sides, without overcooking, about 1 minute on each side or just until no longer rare. Remove to a plate.
  4. Add the onion and the mushrooms with 1 more teaspoon salt. Cook, stirring occasionally, until tender, 5-7 minutes, also adding the juices that have accumulated from the beef. Cook until the mushrooms have released their liquids, and liquids have evaporated.
  5. Add the garlic and the paprika. Cook, stirring, 1 more minute, until the vegetables are well-coated by the paprika, then add the beef back to the skillet and stir to coat in the sauce.
  6. Reduce heat to medium-low. Stir in the sour cream. Serve immediately, garnished with chopped parsley.
Nutrition Per Serving
Calories: 216; Total Fat: 13g; Carbohydrates: 11g; Sugars: 2g; Sodium: 473mg; Fiber: 3g; Protein: 17g

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