Sautéed Beef In Paprika Cream Sauce Recipes

INSTANT POT® BEEF PAPRIKA

Steps:

• Turn on a 6- or 8-quart multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and meat, season with salt and pepper, and saute in batches until browned, 5 to 7 minutes per batch. Remove meat to a plate. Add onion and garlic to the pot and cook until tender and fragrant, about 5 minutes.
• Return meat to the pot and stir in 1 1/4 cups water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne pepper, and hot pepper sauce. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
• Blend remaining 1/4 cup water with flour in a small bowl. Gradually stir into the meat mixture and select Saute function. Heat until thickened, about 5 minutes.

SAUTéED BEEF IN PAPRIKA CREAM SAUCE

Steps:

• Cut beef into strips, about 1/2 inch X 2 inches long. Season with salt, pepper, and paprika.
• Heat 1 tablespoon butter in a skillet over medium heat. Add onions and peppers and season with salt and pepper. Cook about 5 minutes, stirring often.
• Meanwhile, heat the remaining butter in another skillet over high heat. Add beef strips and cook about 2 minutes, stirring and turning to cook evenly. remove meat and set aside. Add sautéed peppers. Add wine and cook 1 minute, stirring and scraping to incorporate any brown bits into the sauce. Add cream, bring to a boil, and cook over hight heat about 4 or 5 minutes.
• Return meat and any surrounding juices, stir, and serve.

BEEF PAPRIKAS

Steps:

• Melt 2 tablespoons butter in heavy large deep skillet over medium heat. Add onions and bell pepper and sauté until light golden, about 10 minutes. Add mushrooms and sauté 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 1 tablespoon 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.

BEEF PAPRIKAS

Steps:

• Melt 2 T butter in heavy large deep skillet over medium heat.
• Add onions and bell pepper and saute until light brown, about 10 minutes.
• Add mushrooms and saute 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, stirriing 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 1 T 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 mnutes. Add to beef.
• Sprinkle with chopped tomatoes before serving, if desired.

BEEF TENDERLOIN WITH SMOKED PAPRIKA MAYONNAISE

Steps:

• Roast tenderloin:
• Preheat oven to 500°F with rack in middle.
• Mince and mash garlic to a paste with 1 1/4 teaspoon salt. Transfer to a small bowl and stir in paprika, cumin, oil, and 1 teaspoon pepper.
• Pat tenderloin dry, then rub garlic mixture all over it. Roast in a roasting pan until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare.
• Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes to 1 hour. (Internal temperature will rise to about 130°F as it rests.)
• Make mayonnaise:
• Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste
• To serve:
• Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise.

BEEF IN CREAM SAUCE

Steps:

• In dutch oven slowly brown meat on all sides in hot shortening.
• Season generously with salt and pepper.
• Add water; cover and simmer (not boil) for about 3 hours or until meat is very tender.
• Remove meat from dutch oven and allow to stand 20 minutes, then slice thinly.
• Save pan juices for another use.
• Cream Sauce: Heat butter in saucepan until it bubbles and browns very slightly.
• Add cream, garlic, lemon juice, salt and pepper.
• Cook over medium heat about 3 minutes.
• Spoon half of the sauce in a glass, heat proof 9x12 cake pan or casserole dish.
• Arrange meat slices, overlapping in the sauce.
• Pour remaining sauce over the top.
• Refrigerate until ready to serve.
• I usually make this the day before and refrigerate to allow all of the flavors to blend with the meat.
• When ready to prepare, allow dish to set out for about 30 minutes while oven is heating to 350°F It usually takes 20-35 minutes to heat through.

FILETS MIGNONS WITH CREAMY PAPRIKA SAUCE

Steps:

• Pat beef dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté beef, turning over once, about 10 minutes total for medium-rare. Transfer beef to a plate and let stand, loosely covered with foil, 10 minutes.
• While steaks are standing, heat butter in same skillet over moderate heat until foam subsides, then cook onion, stirring occasionally, until softened, 3 to 5 minutes. Add garlic, mushrooms, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring constantly, until liquid mushrooms give off is evaporated, 3 to 5 minutes. Add paprika and cook, stirring constantly, 1 to 2 minutes. Stir in sour cream, mustard, and Worcestershire sauce and bring just to a simmer (do not let boil). Stir in any beef juices accumulated on plate and thin sauce with up to 1/4 cup water if necessary.
• Spoon sauce over steaks and noodles.

BEEF SLICES WITH MUSHROOM SOUR CREAM PAPRIKA SAUCE

Steps:

• This can be done a day ahead: melt butter in a large deep skillet over medium heat.
• Add in onions, garlic and green bell pepper; saute until golden (about 8 minutes).
• Add in mushrooms and saute until the stir to soften (about 5 minutes).
• Mix in flour and paprika; stir for 2 minutes.
• Add in beef stock and tomato paste and Worcestershire sauce (if using); bring to a boil, stirring constantly with a wooden spoon; boil until the sauce thickens and the paprika flavor mellows, stirring frequently (about 7-8 minutes).
• Season with salt and pepper.
• Mix in sour cream and remove from heat.
• If you are preparing this to serve the following day, cool, cover and refrigerate, just bring to a simmer before adding in beef.
• Transfer the sauce to a large dish with high sides.
• Melt butter in a skillet over medium heat.
• Working in batches add in beef slices, season with salt and pepper and cook until brown on each side; transfer to a plate.
• Add in more butter if needed and continue with remaining beef slices.
• Transfer the beef to the sauce along with any juices from the plate.
• You can deglaze the pan with some white wine, then add it to the sauce if desired.
• Top with chopped tomatoes and serve.