Not necessarily authentic but very tasty and easy to make, my beef paprikash is a quick stir fry dish, seasoned with lots of sweet paprika and made creamy with delicious sour cream.
Beef paprikash is a classic Hungarian beef stew, flavored with onions, mushrooms and paprika. Unlike Hungarian goulash, which I make in my slow cooker, my delicious version of beef paprikash is ready fast. It’s basically a stir-fry dish, made creamy with sour cream, rather than a slow-cooked stew. It’s similar to my beef stroganoff, but it has the addition of yummy paprika.
Because I am such a lazy cook, I usually use pre-cut beef sirloin in this recipe, but it’s not difficult to cut sirloin into strips. I also like to use pre sliced mushrooms. As I said, lazy! 😳
Leftovers keep well for 3-4 days. Make sure you reheat them gently, covered, in a 50% power microwave.
Quick Beef Paprikash
- 1/2 cup full-fat sour cream
- 1 lb. beef sirloin, cut into strips
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1 medium onion, chopped (6 oz)
- 8 oz fresh mushrooms, 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 1/2 teaspoon kosher salt and 1/4 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.