Paprika Beef Stroganoff is a delicious variation on the traditional Stroganoff and the recipe is not even that much different.
Add some Paprika and you have a delicious and very tasty dinner ready in record time. The perfect dinner for a busy weeknight.
We loved the added fresh, whole and uncooked (besides a little heating) Italian Mini Tomatoes – what a burst, literally, of flavor to enhance the Beef Stroganoff.
And to top it all, this dish has plenty of sauce for everyone who likes a saucy meat topping over their rice or mashed potato. My daughter again, is not too much a fan of sauce and therefore I use a slotted spoon to dish hers up with.
Paprika Beef Stroganoff
3 TB Olive Oil, divided
1 kg Beef, cubed ( just over 2 pounds )
Salt and Pepper, to taste
2 Onions, chopped
2 t Fresh Garlic, minced
250 g Mushrooms, halved or quartered ( 8 oz )
2 t Ground Paprika
2 cans (410g each) Chopped Tomatoes
2 t Sugar
3/4 cup Beef Stock
250 g Italian Mini Tomatoes ( 8 oz )
1 cup Sour Cream
1.) Heat half the Oil in a large skillet or wok – brown the Beef over high heat until done to your preference – season to taste with Salt and Pepper – remove from skillet/wok and keep aside.
2.) Add the remaining Oil to the skillet/wok – saute the Onion and Garlic until soft – add the Mushrooms and stir-fry until the Mushrooms are just tender.
3.) Sprinkle over the Paprika and fry another 2 minutes – add the canned Tomatoes, Sugar and Beef Stock – lower heat and simmer 10 minutes or until the liquid has reduced by half.
4.) Add back the Beef, together with the Mini Tomatoes and Sour Cream – heat through.
Serve over rice, pasta or mashed potatoes with a crunchy salad on the side.