This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Beef Paprikash
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- #87153
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound boneless beef top sirloin steak, cut 1 inch thick
1 tablespoon vegetable oil
2 medium onions, sliced
1 package (16 ounce size) sauerkraut, rinsed, drained
1 tablespoon paprika
1/4 cup water
1 can (14 to 14.5 ounce size) beef broth
1/2 cup water
1/4 cup tomato paste
1/2 teaspoon caraway seed
1/4 teaspoon ground red pepper (or to taste)
3 1/2 cups uncooked medium noodles
chopped fresh parsley
1/4 cup dairy sour cream
directions
Trim fat from beef steak. Cut beef into 1-inch pieces and then cut each in half. In large skillet or Dutch oven, heat oil over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 1/2 to 2 minutes or until outside surface is no longer pink. Remove from skillet with slotted spoon, set aside.
In same skillet, add onions, sauerkraut, paprika and 1/4 cup water. Cook and stir until onions are tender, about 3 minutes. Stir in broth, 1/2 cup water, tomato paste, caraway seed, red pepper and noodles, stirring to separate noodles. Bring to a boil, reduce heat to medium. Cover tightly and simmer 10 minutes or until noodles are tender.
Remove from heat, return beef to skillet. Cover and let stand 1 minute. Sprinkle with parsley, serve with sour cream.
added by
easybaker
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Beer makes batters better, meat more tender, and sauces more flavorful.
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