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Beef Paprika

2 lb. boned round, cut in 1" cubes
2 slices bacon, minced
1/2 cup minced onion
1 medium clove garlic, peeled & minced
1 tsp. salt
1/8 tsp. pepper
1 tbs. paprika
2 tbs. all purpose flour
1 cup chicken stock
3/4 cup sour cream


In a medium skillet, over medium low heat, sauté the veal cubes and the bacon until the meat is brown on all sides. Add the onion and garlic and sauté, stirring 2-3 minutes. Remove from heat; add the salt and pepper, 1 tab paprika and the flour and toss thoroughly. Pour in the stock; stir until the sauce is smooth, then scrape into the slow cooker. Cover and cook on low for 4-6 hours, or until the meat is tender. Before serving: lift the meat into a warm serving bowl. If the sauce seems thin, simmer in a same skillet until thickened. Then remove from the heat and stir in the sour cream. Reheat just enough to warm the cream; don't boil. Pour over the meat and garnish with a dash of paprika.

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