Tuesday, November 12, 2013

Beef Paprikash -- Slow Cooker

This evening we had Slow Cooker Beef Paprikash that I cooked overnight in the crock-pot. It was so simple and easy to make. I put it together last night and cooked it all night last night and all day long today. Sometimes I brown my meat before placing it in the crock-pot, mostly for aesthetic reasons...but I didn't brown it for this dish and it turned out great (I did lightly saute my peppers, onions and garlic beforehand since hubby is picky about those items). Rather than use traditional stock in the sauce, I used 1/2 cup of red wine instead. My version uses both sweet and hot paprika (because I like a little kick in it), but it isn't necessary. If you don't have hot paprika, you can add a little cayenne pepper in its place, according to your own taste. Most paprikash just uses the sweet paprika. Sour cream is stirred in at the end after its cooked, and shortly before serving (and heated just until hot). To serve it, I made simple yellow squash ribbon "noodles" using a regular vegetable peeler running it lengthwise on yellow summer squash. I sauteed them lightly in a bit of olive oil in a non-stick skillet until al dente (it only takes a few minutes). I served the Beef Paprikash over the lightly buttered yellow squash ribbons. I also made my Easy Cheddar Black Pepper Biscuits and brushed them with Kerrygold's Garlic Herb Butter a couple minutes before removing them from the oven. It was a great meal to come home to on this frigid Tuesday night. Our temps will be plunging into the low-mid 20s tonight which is unseasonably cold for us this time of year. I snapped a quick photo as well as the recipe below. Enjoy!



Beef Paprikash - Slow Cooker

Ingredients:

2 pounds stew beef or sirloin, cut into 1-1/2" cubes
1 medium onion, diced
1 large red bell pepper, diced
3 cloves garlic, minced
1/2 cup red wine or beef stock
3 tablespoons tomato paste
Salt and pepper, to taste
2 tablespoons sweet Hungarian paprika
1/2 - 1 teaspoon hot Hungarian paprika, to taste
1 cup sour cream

Directions:

Add all ingredients to the crock-pot, except for the sour cream; stir well. Cover and turn on high for 1 hour; reduce heat to low and cook 10 hours (up to 24 hours). Stir in sour cream and heat until heated through; taste for seasoning. Serve over yellow squash ribbon noodles, if desired.

*If desired, brown beef in oil and lightly saute onion, bell pepper and garlic until translucent, 5 to 10 minutes before placing in crock-pot.

8 comments:

Patricia said...

Great! So glad you make your noodles like that because now I do too! Just made a batch of cheddar biscuits this morning. :)

T said...

Hi there GGC...I am new to your site and I am so enjoying your recipes! I had gastric bypass surgery four years ago and have been struggling to stay on track as of late...missing foods with crusts and breads and such and going down the dreaded bad carb road in search of them. You've given me great tasting,healthy alternatives to satisfy those cravings and I just wanted to let you know I appreciate your creativity and willingness to share! Thank you!

CyberSis said...

Hi GGC,

Yes, this is certainly a great dish for a day like today ... sounds like our weather is just about like yours right now! I love that you can cook this in the CrockPot for up to 24 hours! That really simplifies "logistics," doesn't it! :-)

Gourmet Girl Cooks said...

Hi Patricia -- it's probably the easiest way to make the noodles, don't you think? I used the leftover biscuits I made for last night's dinner to make little chicken and biscuit sandwiches with tonight -- hope you are enjoying them! :-)

Gourmet Girl Cooks said...

Hi T -- thank you. It really is possible to make tasty alternatives for those items -- hope you find some recipes you like here and so glad if they help you stay on track! Especially this time of year with the holidays -- it's nice to have items that keep you from feeling like you are missing out or deprived. :-)

Gourmet Girl Cooks said...

Hi CyberSis! Yes, it is nice that cooking it up to 24 hrs works -- gives you a lot more flexibility. I like starting it before I go to bed rather than before going to work in the morning -- less hassle for me. It was 28 degrees when I drove to work this morning and its supposed to get back down to 28 overnight tonight, too. I just heard we might have 72 degrees on Saturday though? LOL Crazy weather! :-)

Kathy Summerville said...

Hi GGC - I have a slow cooker question... Will this delicious sounding recipe and your Slow Cooked Tri-Tip Roast (10/16/2013) fit in a 3-Quart Oval Slow Cooker?

Gourmet Girl Cooks said...

Hi Kathy -- the general rule of thumb is not to fill a crock pot much more than 2/3 full to allow for any expansion. You wouldn't want juices bubbling over, etc. You can adjust the amount you put in your crock pot to make it fit -- for instance, if you don't have room for 2 lbs meat, scale it back to 1-1/2 lbs to reduce the volume just a bit. Based on how high it was in my 6-quart crock pot, I think it would be okay. For the roast, the volume will be okay, you might have to cut it up to fit in the bottom of a smaller crock pot -- you really don't want to stack the roast -- you want it to be able to simmer in the juices that cook out of it. You could easily do a smaller roast though. Hope that helps! Here is a link that I found helpful with basic guidelines and tips for cooking in crock pots -- hope you find it helpful too. :-) http://www.dummies.com/how-to/content/slow-cookers-for-dummies-cheat-sheet.html