Consuming Passions - Worldwide Events Managers

Beef paprikash

Serves: 4

Notes

Ingredients

• 750g chuck steak, fat trimmed off, cubed
• 1 large or 2 medium onions, finely sliced
• 2 Tbsp plain flour seasoned with white pepper
• 2 or 3 tablespoons oil
• 150g button mushrooms, wipe clean
• 2 or 3 tsp Hungarian paprika, depending on strength
• 1 tsp Dijon-style mustard
• 1 tsp sugar
• 500ml veal, chicken or vegetable stock
• 2 Tbsp sour cream (or crème fraiche)

Method

Dust steak with the seasoned flour – and dredge off surplus. In a large saucepan, brown in half the oil over very high heat (do not allow to stew). Remove to a bowl with slotted spoon or tongs. In the same pan, brown the mushrooms (adding more oil if necessary), and remove to bowl. Fry the onion until well cooked and browned. Stir in paprika and cook a further minute or so. Add mustard and sugar. Stir in. Add stock and stir in. Add sour cream and stir in. Fold in beef and mushrooms. Turn down heat, put on lid and allow to simmer very slowly.