4 tbsp Unsalted butter
2 large Onions, chopped
1 large Green bell pepper, chopped
1 lb Mushrooms, sliced
2 tbsp All-purpose flour
1 1/2 tbsp Paprika
- preferably Hungarian sweet
2 1/2 cup Beef stock
-=OR=- canned unsalted broth
1 tbsp Tomato paste
3/4 cup Sour cream
3 tbsp Chopped fresh dill
1 3/4 lb Center-cut beef tenderloin
- (chateaubriand)
- Cut into 1/4-to 1/2-inch
- thick slices, slices
- halved lengthwise
1/4 cup Dry white wine
Chopped tomatoes (optional)
A Recipe for
Beef Paprikas
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
Food Tip |
This Recipe for Beef Paprikas is one of thousands in the Recipes-to-go Beef Cookbook.
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
If you enjoy this Beef Paprikas Recipe - you should enjoy the recipe collections you can find on the websites below:
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
This is a recipe for Beef Paprikas from the recipe cookbook of Recipes-to-go (Beef)
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Melt half the butter in heavy large deep skillet over medium heat. Add
onions and bell pepper and saut‚ until light golden, about 10
minutes. Add mushrooms and saut‚ until starting to soften, about 5
minutes. Mix in flour and paprika and stir 2 minutes. Mix in stock
and tomato paste. Bring to boil, stirring constantly. Boil until
sauce thickens and paprika flavor mellows, stirring frequently, about
8 minutes. Mix in sour cream. Remove from heat and add dill. Season
to taste with salt and pepper. (Can be prepared 1 day ahead. Cover
and refrigerate. Bring to simmer before adding beef.)
Melt half of remaining butter in another heavy large skillet over
medium-high heat. Working in batches, add beef, season with salt and
pepper and cook until just brown on each side. Transfer to plate. Add
more butter as needed. When all beef is brown, add to sauce along
with any drippings on plate. Add dry white wine to skillet and bring
to boil, scraping up any browned bits. Boil until syrupy, about 3
minutes. Add to beef. Sprinkle with chopped tomatoes before serving,
if desired.
Source: Bon App‚tit magazine - October 1992
Serves: 6
Beef Paprikas Recipe brought to you by Recipes To-Go