Beef Paprika With Rice Recipe

Name: Beef Paprika With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. boneless beef top loin steak, cut in strips; 2 tsp. paprika; 1 Tbsp. cornstarch; 1 tsp. salt; 1 medium red pepper, cut into strips; 1/4 tsp. black pepper; 1/2 c. chopped onions; 1/2 c. beef broth; 1/3 c. dry red wine; 1 medium green pepper, cut into strips; 3 c. hot cooked rice; 2 Tbsp. vegetable oil

Servings: persons

1 1/2 lb. boneless beef top loin steak, cut in strips
2 tsp. paprika
1 Tbsp. cornstarch
1 tsp. salt
1 medium red pepper, cut into strips
1/4 tsp. black pepper
1/2 c. chopped onions
1/2 c. beef broth
1/3 c. dry red wine
1 medium green pepper, cut into strips
3 c. hot cooked rice
2 Tbsp. vegetable oil

1
Sprinkle meat with paprika, salt and pepper.
2
In large skillet, cook beef and onions in oil over high heat for 3 to 5 minutes, stirring.
3
Remove meat; set aside.
4
Blend broth, wine and cornstarch.
5
Add to skillet.
6
Cook, stirring until clear and thickened.
7
Stir peppers and reserved meat into skillet.
8
Simmer for 5 minutes or until peppers are tender-crisp.
9
Serve over rice. Serves 6.

1223

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lb. boneless beef top loin steak, cut in strips, 2 tsp. paprika, 1 Tbsp. cornstarch, 1 tsp. salt, and more.

Yes, Beef Paprika With Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Paprika With Rice

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