A hearty and flavorful beef paprika stew, perfect for a comforting meal.
Cut the beef into bite-sized pieces and coat them evenly with the flour.
Coating the beef with flour helps to thicken the stew later.
Heat the oil in a skillet over medium heat and brown the beef pieces on all sides. Remove and set aside.
Browning the beef enhances its flavor and adds depth to the stew.
In the same skillet, sauté the onions until they become translucent.
Stir frequently to prevent the onions from burning.
Add the paprika and salt to the onions, stirring to combine.
Adding paprika at this stage releases its aroma and flavor.
Pour in the beef stock and bring the mixture to a gentle boil.
Ensure the stock is well mixed with the onions and spices.
Return the browned beef to the skillet, reduce the heat, and let it simmer covered for 45 minutes, stirring occasionally.
Simmering slowly ensures the beef becomes tender and absorbs the flavors.
Stir in the sour cream and heat gently without boiling.
Avoid boiling after adding sour cream to prevent curdling.
Serve the stew hot with rice or egg noodles.
Garnish with fresh parsley for a touch of color and freshness.
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