Beef Paprikash with Sour Cream
Beef provides complete protein and iron and makes this dish especially satisfying. Sour cream rounds out the paprika and creates a thicker sauce without ordinary flour. This paprikash fits well into a keto dinner when you want a hearty meat option with a softer texture.
Cut the beef (1000 g) into large pieces and dice the onion (120 g). Heat the olive oil (30 g) in a deep skillet or Dutch oven.
Add the onion (120 g) and cook for 5 minutes until soft. Sprinkle in the paprika (4 g), stir quickly, and immediately add the beef (1000 g). Pour in the water (350 g), add the salt (4 g) and black pepper (1 g), cover, and stew over low heat for 60-70 minutes until the meat is tender.
Mix the sour cream (200 g) with the xanthan gum (1 g) so the sauce becomes smoother and less watery. Stir this mixture into the paprikash and warm it for another 2-3 minutes without strong boiling.
Serve the paprikash hot right away. If the sauce rests for a few minutes under the lid, it becomes even more cohesive and silky.
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