Name: Beef in Creamy Paprika Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European
Ingredients: 1 lb beef sirloin or flank steak, thinly sliced; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 1/2 tsp paprika (sweet, smoked, or a mix); 2 tbsp olive oil or butter; 3/4 cup heavy cream or sour cream; 1/2 cup beef broth; 1 tsp Dijon mustard (optional); Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

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Beef in Creamy Paprika Sauce is a rich, comforting dish that combines tender beef strips with a velvety, spiced sauce. I love how the paprika brings warmth and depth without overpowering the creamy base, making every bite satisfying and flavorful. It’s the kind of meal that feels fancy but is actually easy enough to make on a weeknight.

Why You’ll Love This Recipe

I love this recipe because the creamy paprika sauce adds a luxurious twist to simple beef. It pairs perfectly with rice, noodles, or mashed potatoes, and the whole dish comes together in one pan. It’s cozy, hearty, and full of flavor—great for cold nights or when I want a comfort meal that still feels special. Beef in Creamy Paprika Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef sirloin or flank steak, sliced into thin strips
Onion, finely chopped
Garlic, minced
Paprika (sweet or smoked, or a mix of both)
Olive oil or butter
Heavy cream or sour cream
Beef broth
Salt and black pepper
Dijon mustard (optional for a little tang)
Fresh parsley for garnish

Directions

I heat oil or butter in a large skillet over medium-high heat and sear the beef strips until browned. I remove them and set aside.
In the same pan, I sauté the onion until soft and golden, then stir in the garlic and paprika. I cook for about 30 seconds to bring out the flavors.
I pour in the beef broth and scrape the bottom of the pan, letting it simmer for a few minutes.
I stir in the cream and a little mustard if using, then return the beef to the pan and simmer gently for a few minutes until the sauce thickens slightly and the beef is tender.
I season with salt and pepper to taste, then garnish with chopped parsley before serving.

Servings and timing

This recipe makes 4 servings and takes around 30–35 minutes to prepare. It’s a quick and comforting main dish that works well for both weeknights and relaxed weekends.

Variations

I add mushrooms for an earthy twist.
I use smoked paprika for a deeper, slightly smoky flavor.
I swap the cream for Greek yogurt or sour cream for a tangier finish.
I serve it over egg noodles, mashed potatoes, or crusty bread.

storage/reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I warm it gently on the stove or in the microwave, adding a splash of broth or cream if needed to loosen the sauce. It’s best not to boil the sauce again to keep it smooth. Beef in Creamy Paprika Sauce

FAQs

Can I use a different cut of beef?

Yes. I like sirloin or flank for quick cooking, but stew beef or chuck can work too if I simmer it longer until tender.

Can I make this dish ahead?

Yes. I make the whole dish and reheat gently before serving. The flavors actually deepen as it sits.

What kind of paprika should I use?

I use sweet paprika for a milder flavor, or a mix of sweet and smoked for extra depth.

Is this dish spicy?

Not unless I use hot paprika. I stick with sweet or smoked unless I want heat, then I add a pinch of chili flakes.

Can I freeze it?

It freezes fairly well, though the sauce might separate slightly when reheated. I reheat slowly and stir often to keep it creamy.

Conclusion

Beef in Creamy Paprika Sauce is a simple yet elegant dish that delivers bold, comforting flavor in every bite. I love how quick it is to make and how versatile it is with sides. Whether I’m feeding family or just treating myself to a cozy meal, this recipe always hits the mark.