Barry was
impressed so I have transcribed my notes so that I’ll remember what to do in
the future.
Beef Paprikash with
Rice
3 to 4 tablespoon olive oil
1 medium Vidalia onion, chopped
3 cloves garlic, peeled and sliced
Kosher salt and freshly ground black pepper
2 tablespoons Hungarian sweet paprika.
1 to 1½ lbs. beef chuck or round, cut into 1” cubes
1½ cup of a fruity white wine (may need more as cooking time
progresses)
1½ cups water (may need more as cooking time progresses)
1½ to 2 cups tomatoes, chopped
1 green bell pepper, cut into thin slices
About 3 cups of cooked rice
Fresh parsley, chopped for serving
Sour cream for serving
1. Heat
the oil in a large Dutch oven over medium-high heat. Add the onions and sauté until
tender, about 4 minutes. Add the garlic and some salt and pepper and continue
to sauté. Lower the heat (so the paprika won't burn) and stir in the paprika.
 |
| Sautéing the onions. |
 |
| The paprika has been added. |
2. Sprinkle
the beef on all sides with salt and pepper. Return the pot to medium-high heat,
and add the beef cubes to the pot, turning to cover the beef with the
paprika-onion mixture, and cook until browned, about 6 minutes.
3. Add
1½ cups of wine and 1½ cups of water to Dutch oven; cover with a lid. Reduce
heat to low and stew for 45 minutes.
4. At
the end of 45 minutes, add more wine or water if needed + green pepper strips
and chopped tomatoes. Cover again and continue to stew until the beef is tender
and veggies are cooked, about 30 minutes
more; stir several times.
5. Near
end of the cooking period, check taste and add more salt and pepper if needed.
Add about 1 cup of cooked rice at this point to absorb some of the liquid. Lid
may also be left off in order to reduce any excess liquid – I like to reduce it
to a thick stew-like consistency so that it will not run all over the bowl (see
photo following step 6).
 |
| Rice has just been added . . . but the stew has not yet reduced. |
6. To
serve, spoon cooked rice in the bottom of a bowl, add a ladle of beef
paprikash. Top with chopped parsley and a dollop of sour cream.
Recipe without photos
. . .
Beef Paprikash with
Rice
3 to 4 tablespoon olive oil
1 medium Vidalia onion, chopped
3 cloves garlic, peeled and sliced
Kosher salt and freshly ground black pepper
2 tablespoons Hungarian sweet paprika.
1 to 1½ lbs. beef chuck or round, cut into 1” cubes
1½ cup of a fruity white wine (may need more as cooking time
progresses)
1½ cups water (may need more as cooking time progresses)
1½ to 2 cups tomatoes, chopped
1 green bell pepper, cut into thin slices
About 3 cups of cooked rice
Fresh parsley, chopped for serving
Sour cream for serving
1. Heat
the oil in a large Dutch oven over medium-high heat. Add the onions and sauté until
tender, about 4 minutes. Add the garlic and some salt and pepper and continue
to sauté. Lower the heat (so the paprika won't burn) and stir in the paprika.
2. Sprinkle
the beef on all sides with salt and pepper. Return the pot to medium-high heat,
and add the beef cubes to the pot, turning to cover the beef with the
paprika-onion mixture, and cook until browned, about 6 minutes.
3. Add
1½ cups of wine and 1½ cups of water to Dutch oven; cover with a lid. Reduce
heat to low and stew for 45 minutes.
4. At
the end of 45 minutes, add more wine or water if needed + green pepper strips
and chopped tomatoes. Cover again and continue to stew until the beef is tender
and veggies are cooked, about 30 minutes
more; stir several times.
5. Near
end of the cooking period, check taste and add more salt and pepper if needed.
Add about 1 cup of cooked rice at this point to absorb some of the liquid. Lid
may also be left off in order to reduce any excess liquid – I like to reduce it
to a thick stew-like consistency so that it will not run all over the bowl (see
photo following step 6).
6. To
serve, spoon cooked rice in the bottom of a bowl, add a ladle of beef
paprikash. Top with chopped parsley and a dollop of sour cream.
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