For years and years we thought beef stroganoff had paprika in the recipe and so we mangled not just beef stroganoff, but did an injustice to Hungarian Goulash, or really, Paprikas. This is the recipe when sour cream is added to a goulash. So here it is, with our apologies to all who were nice enough not to correct me when “talking food” in the tasting room. Drink a nice glass of Petite Sirah with this, and all ends well.

2 pounds beef stew meat, the cubes sliced thinly
Butter
Olive oil
2 onions, brown, finely chopped
2 green peppers, coarsely chopped
4 TB sweet Hungarian Paprika, and if you like it hotter you may add an additional 1 TB hot Hungarian Paprika,
1 carrot, sliced, not thinly
1 stalk celery, sliced, not thinly
1 clove garlic, minced
1 tomato or equivalent canned, peeled and diced with juices
3/4 cup sour cream

In a large skillet, brown the onion and green peppers in the olive oil. Add the paprika, stir so it doesn’t burn and become bitter. Add all vegetables and enough water to cover, about 1 cup. Bring to almost a boil, and then allow to simmer about 15-20 minutes. At this stage you can stop for a day, because the flavors will develop better overnight. Refrigerate, then reheat slowly when ready.

In another skillet, melt enough butter to cover the bottom of the pan, then, in stages, add the meat to sauté,  Don’t crowd the pan. Cook only enough for your palate: rare is fine, but much past medium and you will have to stew the meat to make it tender again.

To the sauce, add the sour cream and any beef juices, stir, add the meat. Serve with noodles or a heavy dark bread. We think it’s great with Mafaldine pasta and Petite Sirah. Or Mafalda’s wine.