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.
Quick Beef Paprikash
Prep and Cool time
Author: Vered DeLeeuw
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
- Measure out the sour cream and remove from fridge to bring it to room temperature.
- Season the beef with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- 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.
- 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.
- 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.
- 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