PAPRIKASH BEEF STROGANOFF

by Christine Horold
(Charlotte, NC, USA)


This is one of the comfort foods my mom used to make. I knew I had this recipe somewhere in my belongings and I just could not find it. I finally found it after 30 years deep down in one of my boxes where I kept my little things I brought to the US from Germany. So here it is:

PAPRIKASH BEEF STROGANOFF

Serves: 4 – 6
INGREDIENTS
• 1 lb Beef (diced) – you can use stew beef
• 1 tbsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tbsp butter
• 1 medium yellow onion, chopped
• 8 oz white button mushrooms, sliced and diced
• 3 cloves garlic, finely minced
• 1¾ cups low-sodium beef broth
• 2 tbsp tomato paste
• 1 bay leaf
• ¼ cup plain yogurt, or sour cream
• Fresh, chopped parsley for garnish

INSTRUCTIONS
1. In a medium bowl toss the cubed beef with the paprika, salt and pepper. Sprinkle the flour on top of the beef and toss to coat.
2. Heat the olive oil in a large nonstick skillet over medium heat until hot. Add the beef in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. Don’t worry if the beef is not cooked through, it will fully cook later on in the sauce. Scrape the beef onto a plate and set aside.
3. Add the butter to the pan, and stir in the onions and mushrooms. Sauté the mixture, stirring occasionally and scraping up the browned bits from the beef, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
4. Pour in about ¼ cup of the beef broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the beef broth and the bay leaf, stirring well.
5. Add the beef back into the skillet and simmer the mixture over medium-low to medium heat, until the beef is cooked through and the sauce thickens slightly, about 10-15 minutes. Stir in the yogurt or sour cream and cook for about 2-3 minutes longer. I used sour cream in mine. Let the mixture simmer for 2-3 minutes until thickened. Serve over mashed potatoes, egg noodles or rice and garnish with fresh parsley, if desired.

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Your Best Recipe.

Follow Oma on Social Media:

Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

Newest Recipes

  1. Simple Oven Fried Chicken ~ Oma's Brathendl

    Finger-lickin' good oven fried chicken pieces, easy and economical, perfect for family night dinners, for company, and even Oktoberfest! It’s Brathendl, Oma-style!

    Go to the recipe

  2. Best Pound Cake Recipe ~ Oma's Sandkuchen

    My best pound cake recipe (Sandkuchen) is this one. My Oma made it, my Mutti made it, and now I make it! It's so quick and easy to make and tastes SO good!

    Go to the recipe

  3. Best German Braised Cabbage Recipe ~ Oma’s Bavarian Weisskraut

    Make the BEST Bavarian braised cabbage recipe that’s perfect for Oktoberfest or anytime you’re wanting a traditional German side dish. It’s Weisskraut, just like Oma makes it.

    Go to the recipe

*  *  *  *  *

Words to the Wise

"When people do not accept divine guidance, they run wild. But whoever obeys the law is joyful."

Proverbs 29:18 (NLT)