Festive Beef Paprikas
large white onions, chopped
1 large green bell
1 pound mushrooms,
2 tablespoons all
paprika (preferably Hungarian sweet)
1 teaspoon Vegeta
3 cups beef
stock or canned unsalted beef broth
1 tablespoon tomato
2/3 cup sour cream
chopped fresh dill or 1 tablespoon dry dill
salt and ground black pepper to taste
tenderloin (chateaubriand), cut into slices
1/3 cup dry white
1/2 cup fresh plum
tomatoes (chopped and seeds removed)
to 8 servings.
- In heavy
large deep skillet over medium heat melt 2 tablespoons of butter. Add
chopped onions and bell pepper and sauté until light golden (for
about 8 minutes).
sliced mushrooms and sauté until starting to soften, about 4 to
in flour, Vegeta and paprika and stir for about 3 minutes.
- Mix together beef stock and
tomato paste and add to the skillet. Bring to boil,
constantly. Boil until sauce thickens stirring
frequently, about 5 to 7 minutes.
- Mix in sour cream and add
dill. Taste and adjust
seasonings, than remove from heat. Set aside, or
cool and refrigerate if you are planning to use it next day.
- Use 2 pounds of center-cut beef
tenderloin (chateaubriand) and cut it into 1/2-inch-thick slices,
should be halved lengthwise
and lightly seasoned with salt and pepper.
- In another heavy large skillet melt
1 tablespoon of butter over medium-high heat. Working in batches, add
beef and cook until
just light brown on each side. Add more butter to the frying skillet as
needed and brown all meat. When meat is done, transfer it to large
heated serving plate (or use large casserole dish for serving).
- When all beef is brown, add dry
white wine to the skillet and bring to boil, scraping up any browned
bits. Boil until
syrupy, about 3 to 4 minutes. Add to prepared mushroom sauce and bring
sauce to boil.
Boil for 2 minutes and pour about 1/3 of the sauce over meat in serving
dish. Sprinkle with chopped tomatoes before serving.
- Serve with cooked rice, pasta
or noodles and any cooked vegetables you like. Use rest of the sauce to
garnish rice or pasta on the plate.
|Did You Know?
|All foods can be broken
down into one or more of six basic nutrients: proteins, fats, carbohydrates, vitamins,
minerals and water.
Most foods are complex and composed of more than one basic nutrients.
Some foods are composed of only one or two of these components. For
- Cooking oils are practically all fat, and some of them may have a
small amount of vitamins.
- Sugar is 100% carbohydrate, no other nutrients.
The most valuable animal foods in common use are meat, eggs, milk,
fish, gelatin and fats.
Meat is composed of muscular tissue, connective tissue or gristle,
fatty tissue, blood vessels, nerves, bone, etc.
The value of meat as food is due chiefly to the nitrogenous compound it
contains, the most valuable being the albuminoids.
The gelatinoid of meat is easily changed into gelatin by the action of
hot water. Gelatin when combined with the albuminoids and extractives
has considerable nutritive value.
Meat extracts or meat extractives are meat bases, or rather meat which
has been dissolved by water, such as soup stock and beef tea.
The object in cooking meat is to kill any germs which may exist and to
soften and loosen the tissue, which renders it more easily digested and
make it more palatable.
The digestibility of meat is influenced by the age of the animal killed
and the feeding.