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.
This easy beef paprikash is one of my favorite dishes to make for my family in the winter. It’s hearty, tasty, and very filling. And my entire family loves it, even the Picky Eater!
How to make easy beef paprikash
Beef paprikash is a classic Hungarian 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. Scroll down to the recipe card for the detailed instructions.
What beef to use in this recipe?
Since my beef paprikash is basically a stir-fry, I don’t use stew meat. Stew meat needs low and slow cooking. Instead, I use sirloin. And because I am such a lazy cook, I usually use pre-cut beef sirloin strips. But it’s not difficult to cut sirloin into strips by yourself if you’re so inclined. I also like to use pre-sliced mushrooms. As I said, lazy!
Is this a healthy recipe?
I believe it is. Fresh, unprocessed beef is very nutritious. Onions, mushrooms, and paprika are all very healthy. And full-fat dairy is harmless for most healthy people, according to current research.
How to serve beef paprikash
To keep carbs in check, I serve this beef paprikash on a bed of cauliflower rice, mashed cauliflower, or spaghetti squash. It’s also excellent on its own, but then serve it with a spoon, so as not to waste the yummy sauce. Needless to say, if you’re OK with carbs and/or gluten, you can serve it on rice or on pasta.
What about leftovers?
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power.
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.