Monday, February 19, 2007

Beef Paprikas - Adapted from Bon Appetit, 1992

We used leftover Outback steak as the basis for this dish. Melt 2T butter in a skillet. Add a large chopped onion and a chopped bell pepper. Saute until the onion is lightly browned. Add 8oz. sliced mushrooms and saute for another 5 min. Mix in 1T flour and 3/4t sweet paprika, stirring for about 2 min. Min in 1 1/4C of stock and 1T tomato paste. Stir letting the flavors meld for about 5 min. Mix in 1/2C sour cream, remove from the heat and stir in 1T chopped dill. If you are starting with raw beef, brown it in butter and mix in 1/4C dry white wine. Mix the meat with the sauce mixture. Serve over pasta or rice. We also served sauted brussel sprouts which have appeared here before. Basically, the sprouts are sliced vertically and sauted in butter with thinly sliced onion.

A delicious use of left over roast beef or steak.



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