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Hungarian Beef Paprikash

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.7948
Energy (kCal)1310.0085
Carbohydrates (g)107.6445
Total fats (g)50.8548
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pat the beef dry, then salt and pepper before placing in the pot. | 2. Brown the meat on all sides for a few minutes in the pot with oil and butter. | 3. Transfer beef to a bowl. | 4. Add onions, garlic and more butter to pot. Sautee until tender, then transfer onion/garlic to a bowl. | 5. Add can of chopped tomatoes and mustard to pot, stirring and scraping all the bits off bottom of pot. | 6. Add in the onions and stir until combined with sauce, about 2 minutes. | 7. Empty the two cups of beef broth into pot, along with the Red Peppers. Stir until slightly softened. | 8. Add beef, and stir in hot sauce to taste. Remember the hot sauce gains strength as it cooks, so keep testing periodically to get the level heat you want, adding a little at a time. | 9. Add orange juice and stir over low heat for a few minutes, again testing the level of heat with the hot sauce. Leave uncovered while stirring. | 10. Once all is to a good boil, cover, reduce heat, and let simmer for one hour. You can even turn it off and let sit for a few hours, to have ready for a meal hours later. | 11. Now bring the pot to a boil, and add the sour cream. Sitr until blended. Sauce should have a rich orange color, and a creamy, not thick texture. If too thick, add more orange juice. | 12. Update the level "heat" with more hot sauce, if desired. | 13. Serve over white rice or thick egg noodles. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tip meat 1 lb cut 403.4676 0.0 89.7602 2.2667
    salt pepper 403.4676 0.0 89.7602 2.2667
    oil butter 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    yellow onion 2 sliced 229.68 13.6764 1.653 18.792
    garlic clove 2 chopped 403.4676 0.0 89.7602 2.2667
    red pepper 3 cups cut 180.0 39.645 8.415 1.98
    tomato 1 can chopped 40.2099 8.6898 1.9658 0.4468
    spicy mustard 2 tablespoons 403.4676 0.0 89.7602 2.2667
    beef broth 2 cups 33.6 0.192 5.472 1.056
    sauce chili 2 tablespoons 31.395 6.7533 0.8531 0.1024
    orange juice 1 1/2 cups 167.4 38.688 2.6039999999999996 0.7440000000000001
    cream 1 pint sour - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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