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Paprika Beef

Thrifty.Chef's picture
  Butter/Margarine 4 Tablespoon
  Flank steak/Skirt steak 1 1⁄2 Pound, trimmed of fat and cut crosswise into strips 1/4 inch thick and 2 inches long
  Half and half 2 Cup (32 tbs)
  Paprika 1 1⁄4 Teaspoon
  Salt 3⁄4 Teaspoon

1. Heat 2 tablespoons of the butter in a heavy 12-inch skillet over moderately high heat until bubbly. Add half the steak slices and cook for 3 to 4 minutes on each side until brown. Using a slotted spoon, remove the slices to a platter. Cook the remaining steak the same way and add to the platter.
2. Raise the heat to high. Add the half-and-half, paprika, and salt to the skillet, and boil, stirring, for 4 to 6 minutes, or until the sauce has thickened slightly. Stir in the remaining 2 tablespoons of butter. Return the steak and any accumulated juices to the skillet. Reduce the heat, and simmer, uncovered, until heated through—about 3 minutes. Serve over buttered noodles or rice.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2158 Calories from Fat 1284

% Daily Value*

Total Fat 141 g217.1%

Saturated Fat 80.6 g403%

Trans Fat 0 g

Cholesterol 488.1 mg162.7%

Sodium 2680.6 mg111.7%

Total Carbohydrates 24 g8.1%

Dietary Fiber 2.3 g9.3%

Sugars 1.5 g

Protein 154 g307.5%

Vitamin A 130.2% Vitamin C 14.7%

Calcium 53.5% Iron 43.5%

*Based on a 2000 Calorie diet

Paprika Beef Recipe