Photo courtesy of Kami Stafford
Polish Meat With Paprika Gravy

This is a pretty common type of cooking meat, using paprika, and including a sour cream base in the gravy.

I have included two versions. The first, and more traditional type uses sour cream. The second is lower fat, and is also safe for an MAOI diet.
Guna Involved
Guna - tamas
For two people:
  • 1/2 lb meat, such as pork chops, lamb chops, beef round steak, boneless chicken breasts, or chicken thighs
  • 1 small onion, chopped
  • 2-3 tomatoes, or equivalent amount canned, such as 8 oz tomato sauce
  • 4 oz sliced mushrooms
  • 8 oz fresh or frozen green beans
  • 2-3 tbs paprika
  • 1/2 tsp black pepper
  • 1 tsp margaram
  • 1 tsp prepared horseradish
  • 1/4 cup flour
  • Traditional Option:
    • 1/2 cup sour cream
  • Low-fat Option:
    • 1/2 cup lowfat milk
    • 3 tbs white vinegar
  • Water as needed

  • Chop all vegetables.
  • Fry meat in heavy skillet over medium high heat.
  • Add chopped onions after meat has started frying. Fry until meat and onions are golden brown.
  • Turn heat to low. Add enough water to stop frying. Add tomatoes, mushrooms, and seasonings.
  • Simmer for 1 hour, stirring occasionally.
  • For traditional option:
    • Stir enough water into flour to make a smooth paste.
    • Slowly stir into meat and liquid in pan.
    • Simmer for 5 minutes, stirring constantly.
    • Remove from heat and stir in sour cream.
  • For low-fat option:
    • Combine milk and flour into smooth paste.
    • Slowly stir into meat and liquid in pan.
    • Very slowly, add vinegar.
    • Simmer SLOWLY for 5 minutes, stirring constantly.
  • Serve hot over potatoes, noodles, or spetzel.
  • Serve with beets, carrots, or green beans
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