Magyar Beef Paprikash

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 lbs boneless top sirloin steaks or 2 lbs top round beef, thinly sliced into bite sized pieces
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 6 tablespoons real butter (not tub or spread product) or 6 tablespoons margarine (not tub or spread product)
• 12 ounces mushrooms, thinly sliced
• 2 large onions, thinly sliced
• 3 tablespoons dijon-style mustard
• 3 tablespoons tomato paste
• 3 cups beef broth or 3 cups stock
• 1/4 cup dry sherry
• 1 tablespoon sweet hungarian paprika
• 1 cup sour cream
• 1 lb wide egg noodles, cooked
• dill sprigs (to garnish) (optional)

Recipe

• 1 pat meat dry with a paper towel; season with salt and pepper.
• 2 heat two tablespoons of the butter in a large skillet or wide pot.
• 3 saute the pieces of meat in a single layer until browned on all sides.
• 4 transfer to a plate and continue with the remaining meat, adding more butter as necessary.
• 5 reduce the temperature and saute mushrooms in the same pan, adding additional butter as necessary (about 5 minutes).
• 6 transfer the mushrooms to a separate plate.
• 7 melt the remaining butter in the skillet and saute the onions until tender but not browned; add to the mushrooms.
• 8 add mustard and tomato paste to the skillet; stir to mix.
• 9 slowly stir in 2 cups of the beef broth to make a smooth sauce, stirring up all the bits from the bottom of the pan.
• 10 stir in sherry and paprika.
• 11 return mushrooms and onions to skillet.
• 12 simmer, uncovered, for ten minutes.
• 13 gradualy stir remaining 1 cup beef broth into sour cream in a small bowl until mixture is smooth.
• 14 add to the pan and simmer for three minutes.
• 15 add beef and noodles.
• 16 gently heat to serving temperature.
• 17 serve immediately.