Quick Beef Paprikash

Beef Paprikash

Beef paprikash is a classic Hungarian beef stew. My delicious version is ready fast – basically a stir-fry dish, made creamy with sour cream, rather than a slow-cooked stew.

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

Quick Beef Paprikash
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Gluten-Free, Low-Carb, Primal
Yield: 4 servings
  • ½ cup full-fat sour cream
  • 1 lb. beef sirloin, cut into strips
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 1 tablespoon olive oil
  • 1 medium (6 oz) onion, chopped
  • 8 oz fresh mushrooms (white or crimini), sliced
  • 1 tablespoon fresh 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 large, deep skillet, over medium-high heat, about 2 minutes. Add the beef and stir-fry, just until no longer rare, about 2 minutes. 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.
  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: 280; Fat: 15g; Carbohydrates: 10g; Sugar: 1g; Sodium: 501mg; Fiber: 3g; Protein: 28g

Beef Paprikash

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