Beef Paprikash

Beef Paprikash
Servings: 6 Prep 10 mins Cook 20 mins


  • 3 tablespoons vegetable oil
  • 1 1/2 pounds beef strips for stir-fry (top round)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium-size onions, sliced
  • 1 container (8 ounces) presliced mushrooms
  • 3 cups beef broth
  • 1 container (8 ounces) sour cream
  • 3 tablespoons paprika
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • 1 bag (12 ounces) egg noodles, cooked following package directions, kept warm

Make It

1. Heat 1 tablespoon oil in large skillet over medium-high heat. Season meat with 1/2 teaspoon salt and 1/8 teaspoon pepper. Working in batches, add beef to skillet; stir-fry 2 minutes per side adding another tablespoon oil as needed. Remove beef strips to a plate and keep warm.

2. Add 1 tablespoon oil to the skillet; heat. Add onions; cook over high heat, stirring frequently, for 5 minutes. Add mushrooms; cook for 6 to 7 minutes or until heated through.

3. Meanwhile, whisk together 1 cup broth, the sour cream, paprika and mustard in small bowl until smooth.

4. Add remaining 2 cups beef broth, the tomato paste, thyme and the remaining salt and pepper to the onion mixture in skillet. Bring to a simmer, stirring to combine. Stir in the sour cream mixture and the reserved beef strips. Gently heat through, stirring occasionally, about 3 minutes; do not let come to a simmer.

5. Place hot cooked noodles in large bowl. Pour the beef mixture over the top; gently stir to combine. Tent with aluminum foil; let stand 5 minutes before serving to absorb sauce.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 523, Fat, total (g): 22, chol. (mg): 133, sat. fat (g): 7, carb. (g): 43, fiber (g): 4, pro. (g): 38, sodium (mg): 1100, Percent Daily Values are based on a 2,000 calorie diet.