Beef Paprikash is a simple recipe I came up with to use up lefover roast. I really enjoyed eating the traditional Chicken Paprikash in a Hungarian restraunt in Florida several years ago, but was wondering if it could be made with beef, as our family prefers beef to chicken. I experimented a couple of times before coming up with this recipe, which is actually quite good. I serve the Paprikash with this recipe for spaetzle, a Hungarian-style dumpling, simply made of egg and flour.
2 c. leftover pot roast, slightly shredded
1/2 c. beef broth
2 tbsp. butter
1 tbsp. olive oil
1/2 c. sliced fresh mushrooms
4 tbsp paprika
1/2 c. flour, preferably whole-wheat, but sometimes I substitute half white, half wheat
1 tsp. salt
1 1/2 c. whole milk
1 clove garlic, minced
1 small onion, finely chopped
In a saucepan, sautee onion, mushrooms and garlic in butter and olive oil about 2 minutes; add flour, stirring constantly, to form a roux. Add the milk, bring to a boil and immediately reduce heat, stirring until well-thickened. Add broth, paprika and salt; mix well. Remove from heat and add the roast; let sit a few minutes to heat through. Serve beef mixture on top of spaetzle.
*Note: traditionally, Paprikash is made with sour cream, so you may prefer to make it this way. (our family just doesn't like sour cream...none of us!) If you want to use the sour cream, simply omit the roux step and the milk, and just add the sour cream to the broth and the sauteed garlic onion and mushrooms; add the spices.