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Beef Paprikash Recipe
|Beef||1 1⁄2 Pound|
|Vegetable oil||3 Tablespoon|
|Onion||1 , diced|
|Canned tomatoes||10 Ounce (1 Can)|
|Canned mushrooms||4 Ounce (1 Can)|
|Dairy sour cream||1 Cup (16 tbs)|
|Rice||2 Cup (32 tbs) (Brand)|
|Water||1 2⁄3 Cup (26.67 tbs)|
|Beef bouillon cubes||2 , crushed|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 3928 Calories from Fat 1601
% Daily Value*
Total Fat 180 g276.5%
Saturated Fat 65.1 g325.3%
Trans Fat 0 g
Cholesterol 546.1 mg
Sodium 3130.5 mg130.4%
Total Carbohydrates 386 g128.5%
Dietary Fiber 19.9 g79.5%
Sugars 16.1 g
Protein 186 g372.2%
Vitamin A 249.7% Vitamin C 114.9%
Calcium 56.6% Iron 152.4%
*Based on a 2000 Calorie diet
Dredge in flour seasoned with salt and pepper.
In a large skillet heat oil.
Add beef cubes.
Brown on all sides.
Add onion and brown lightly.
Add paprika and remaining seasoned flour.
Stir until smooth.
Add liquid from tomatoes.
Cook, stirring constantly, until smooth.
Add mushrooms with liquid.
Simmer 1 hour or until meat is tender.
Refrigerate until ready to use.
Before serving, stir in sour cream and heat without boiling.
Add salt and pepper to taste.
Combine rice, water and bouillon cubes.
Bring to a vigorous boil.
Cover and simmer until all liquid is absorbed, about 5 minutes.
Dice reserved tomatoes.
Combine with parsley and rice.
Toss to mix well.
Shape rice-tomato mixture on serving platter.
Spoon Beef Paprikash over rice.