Beef in Creamy Paprika Sauce: A Hearty Continental Classic.

This Beef in Creamy Paprika Sauce, often associated with Hungarian or Central European traditions, is the epitome of comfort food. It features tender strips of beef braised in a velvety, rust-colored sauce flavored with a generous amount of high-quality paprika.

The success of this dish lies in the “blooming” of the paprika—briefly sautéing the spice in oil to release its fat-soluble flavors without burning it, which would otherwise result in bitterness.

Ingredients

Beef: 700g (Sirloin, Flank, or Chuck), sliced into thin strips across the grain.
Onion: 1 large, finely diced.
Mushrooms: 200g, sliced (Cremini or Button).
Garlic: 3 cloves, minced.
Beef Broth: 300ml.
Sour Cream: 200g (full-fat).
Tomato Paste: 1 tablespoon.
Sweet Hungarian Paprika: 2 tablespoons.
Smoked Paprika: 1/2 teaspoon (for depth).
Butter and Oil: 1 tablespoon each.
All-Purpose Flour: 1 tablespoon (for coating).
Salt & Black Pepper: To taste.

Instructions

Step 1: Sear the Beef

Dust the beef strips lightly with flour, salt, and pepper. Heat the oil in a large skillet over high heat. Sear the beef in batches for 1–2 minutes per side until browned. Remove the beef and set aside; it doesn’t need to be fully cooked through at this stage.

Step 2: Sauté the Aromatics

Lower the heat to medium and melt the butter in the same pan. Add the onions and mushrooms. Sauté for 6–8 minutesuntil the onions are translucent and the mushrooms have released their moisture and browned. Add the garlic and cook for 1 minute.

Step 3: Bloom the Spices

Stir in the tomato paste and both types of paprika. Stir constantly for 30–60 seconds. You will notice the color deepen and the aroma become intense. Immediately pour in the beef broth to deglaze the pan, scraping up any browned bits (fond) from the bottom.

Step 4: Simmer

Return the beef and any accumulated juices to the pan. Bring to a gentle simmer, then cover and cook for 10–15 minutes(if using tender cuts like sirloin) or longer if using a tougher cut. The sauce should reduce slightly.

Step 5: Temper the Cream

Remove the pan from the heat. Place the sour cream in a small bowl and stir in two tablespoons of the hot sauce. This “tempering” prevents the sour cream from curdling when added to the pan. Stir the tempered cream back into the skillet until the sauce is smooth and creamy.

Flavor and Texture Notes

This dish provides a deeply savory and smoky profile. The beef is succulent and tender, while the sauce is luxuriously thick, with the tang of the sour cream cutting through the richness of the beef fat. The paprika offers a warm, earthy finish rather than a sharp heat.¹

Tips for Success

Paprika Quality: Use fresh Hungarian sweet paprika. If your paprika has been in the cabinet for over a year, it will likely taste like dust rather than vibrant pepper.
Tempering the Sour Cream: Never boil the sauce once the sour cream has been added. High heat will cause the dairy to separate, ruining the silky texture.
The Right Cut: If you want a quick meal, use sirloin. If you have time for a long, slow braise, use chuck roast cut into cubes; the connective tissue will melt into the sauce for a richer result.

FAQ

Question	Answer
What should I serve this with?	Traditionally, it is served over egg noodles, but it is equally delicious with mashed potatoes or steamed rice.
Can I make this dairy-free?	You can use a thick coconut cream or a dairy-free sour cream alternative, though it will slightly alter the traditional flavor.
Can I add vegetables?	Red bell peppers are a classic addition. Sauté them along with the onions in Step 2.

Conclusion

Beef in Creamy Paprika Sauce is a sophisticated yet approachable dish that rewards the cook with complex flavors and a comforting texture. It is a perfect choice for cold evenings or when you need a meal that feels substantial and artisanal.