I love making this Beef in Creamy Paprika Sauce when I want something rich, comforting, and full of bold flavor. Tender pieces of beef simmer in a silky paprika-infused cream sauce that feels hearty enough for a cozy dinner yet simple enough for a weeknight meal.
Why You’ll Love This Recipe
I appreciate how the paprika gives the sauce its deep color and warm, slightly smoky flavor. I enjoy how the beef becomes tender as it simmers gently in the creamy sauce. I also like that this dish pairs beautifully with mashed potatoes, rice, or buttered noodles, making it versatile and satisfying. When I want a comforting meal that feels special without being complicated, this is one of my favorite options.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 pounds beef sirloin or stew beef, cut into strips
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons sweet paprika
1 teaspoon smoked paprika
1 cup beef broth
1 cup heavy cream
1 tablespoon tomato paste
1 teaspoon Dijon mustard
Salt to taste
Black pepper to taste
Fresh parsley, chopped (for garnish)
Directions
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I heat the olive oil in a large skillet over medium-high heat.
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I season the beef strips with salt and black pepper, then sear them in batches until browned. I remove them from the skillet and set them aside.
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In the same skillet, I sauté the chopped onion until soft and translucent.
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I add the minced garlic and cook for about 30 seconds until fragrant.
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I stir in the sweet paprika, smoked paprika, and tomato paste, letting them toast briefly to enhance their flavor.
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I pour in the beef broth and scrape up any browned bits from the bottom of the pan.
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I return the beef to the skillet and let it simmer for about 15–20 minutes until tender.
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I lower the heat and stir in the heavy cream and Dijon mustard. I simmer gently for another 5 minutes until the sauce thickens.
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I adjust the seasoning if needed and garnish with chopped parsley before serving.
Servings and Timing
I usually get about 4 servings from this recipe.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
I sometimes substitute sour cream for part of the heavy cream when I want a slightly tangier sauce. If I prefer extra heat, I add a pinch of hot paprika or cayenne pepper. When I want a lighter version, I use half-and-half instead of heavy cream. I also enjoy adding sliced mushrooms or red bell peppers for additional flavor and texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently over low heat on the stove, adding a splash of broth or cream if the sauce has thickened too much. I avoid high heat because it can cause the cream sauce to separate. I do not recommend freezing this dish, as the creamy sauce may change texture after thawing.
FAQs
Can I use a different cut of beef?
I can use chuck roast or stew meat, but I allow extra simmering time to ensure the beef becomes tender.
What type of paprika works best?
I prefer sweet Hungarian-style paprika for a classic flavor, but I sometimes combine it with smoked paprika for depth.
Can I make this dish ahead of time?
I often prepare it a few hours in advance and gently reheat it before serving. I find the flavors deepen as it rests.
What should I serve with this dish?
I like serving it over egg noodles, mashed potatoes, rice, or even crusty bread to soak up the sauce.
How do I prevent the sauce from curdling?
I lower the heat before adding the cream and avoid boiling the sauce after it is added. Gentle simmering keeps it smooth and creamy.
Conclusion
I always enjoy making Beef in Creamy Paprika Sauce because it delivers rich flavor with simple ingredients. The tender beef and velvety paprika sauce create a comforting dish that feels both rustic and satisfying. Whenever I want a dependable, cozy meal, this recipe never disappoints me.
PrintBeef in Creamy Paprika Sauce
Tender strips of beef simmered in a rich, silky paprika-infused cream sauce, creating a comforting and flavorful dish perfect for a cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European-Inspired
- Diet: Halal
Ingredients
- 1 1/2 pounds beef sirloin or stew beef, cut into strips
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 cup beef broth
- 1 cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season beef strips with salt and black pepper. Sear in batches until browned, then remove and set aside.
- In the same skillet, sauté chopped onion until soft and translucent.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Stir in sweet paprika, smoked paprika, and tomato paste. Cook briefly to toast the spices.
- Pour in beef broth and scrape up browned bits from the bottom of the pan.
- Return beef to the skillet and simmer for 15–20 minutes until tender.
- Reduce heat to low and stir in heavy cream and Dijon mustard. Simmer gently for 5 minutes until thickened.
- Adjust seasoning if needed and garnish with fresh parsley before serving.
Notes
- Use sweet Hungarian-style paprika for classic flavor.
- Lower heat before adding cream to prevent curdling.
- Add mushrooms or bell peppers for extra texture.
- Substitute sour cream for part of the heavy cream for a tangier sauce.
- Store in the refrigerator for up to 3 days; reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 145 mg
