Wednesday, December 1, 2010

Beef Paprikash and Bear Slippers

Last night I cooked up a dinner of Beef Paprikash. The only dish I had that was similar to this dish was Chicken Paprika made with chicken breasts, so this was going to be a new taste for me. It was very good and my boyfriend enjoyed it. He wanted to know the nationality of the dish and I looked it up online and discovered it was a Hungarian Beef Stew.

Here is the recipe.

BEEF PAPRIKASH                                                                          Servings: 4
Source: The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion by American Dietetic Association (ADA), National Cattleman's Beef Association, Richard Chamberlain, and Betsy Hornick
1 pound boneless beef top sirloin, cut ¾-inch thick
3 tablespoons sweet or hot paprika
4 teaspoons vegetable oil, divided use
2 tablespoons water, optional
1 tablespoon minced garlic
¾ cup ready-to-serve beef broth
Salt and pepper, as desired
1 cup frozen peas
4 cups uncooked yolk-free egg noodles
½ cup reduced-fat dairy sour cream
8 ounces sliced mushrooms
½ cup chopped tomato
2 cups chopped onions
Chopped fresh parsley, optional
Cut beef steak lengthwise in half, then crosswise into ¼-inch-thick strips.
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add half of the beef and half of the garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef and garlic. Season with salt and pepper, as desired. Set aside.
Cook noodles according to package directions.
Meanwhile, heat remaining 2 teaspoons oil in same skillet over medium-low heat until hot. Add mushrooms, onions and paprika; cook 12 to 14 minutes or until vegetables are tender, stirring occasionally. If pan becomes dry, add water a tablespoon at a time.
Stir in broth; bring to a boil. Reduce heat; simmer 3 minutes.
Add peas; simmer an additional 2 minutes or until peas are just tender.
Return beef to skillet; stir in sour cream. Cook until heated through; do not boil.
Serve beef mixture over noodles. Top with tomato. Garnish with parsley, if desired.

 Here are the ingredients I used.
One of the reasons I choose this dish was because the top round was on sale. I cut up all the ingredients ahead of time which made this dish very easy to make. There is also beef broth in this dish (because silly me forgot to add it to the ingredients before I took the phoito).

And, as promised, here are the bear slippers which my Grandma gave me quite along time ago, which I still own. 

These slippers are cute and cuddly but they are hard to walk up the stairs. The heads get caught on the lips of the steps.

Whip up new dishes and try new things (including bear slippers)


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