Beef Paprika

Servings/Yield: 2 servings


  • 2 lbs. boned round, cut in 1" cubes
  • 2 slices bacon, minced
  • ½ cup onion, minced
  • 1 med clove garlic, minced
  • 1 teaspoon salt
  • teaspoon pepper
  • 1 tablespoon paprika
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • ¾ cup sour cream


  1. 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.
  2. 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.
© Jay Deitch 2013