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paprika steak with tomato gravy

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This tasty main dish takes only 25 minutes to prepare and is perfect for those busy days when you're in a hurry. Recipe & photo: bhg.com

(1 rating)
yield 4 serving(s)
prep time 25 Min

Ingredients For paprika steak with tomato gravy

  • 1 Tbsp
    olive oil
  • 1/4 c
    all purpose flour
  • 1 tsp
    paprika
  • 1/2 tsp
    salt
  • 1/4 to 1/2 tsp
    black pepper
  • 4
    4-oz. beef breakfast or skillet steaks, about 1/2-inch thick
  • 2 oz
    monterey jack cheese thinly sliced
  • arugula leaves
  • 6 md
    tomatoes, cut up
  • 6 clove
    garlic, chopped
  • 2 Tbsp
    olive oil
  • 1 to 2 Tbsp
    snipped fresh sage
  • 1/4 tsp
    salt
  • 1/2 tsp
    black pepper

How To Make paprika steak with tomato gravy

  • 1
    In a large skillet heat oil over medium-high heat. Reduce heat to medium. In a shallow dish combine flour, paprika, salt and pepper. Dip steaks in flour mixture and reserve any remaining flour mixture.
  • 2
    Cook steaks, uncovered, in hot oil for 5 minutes on each side; top with cheese the last 2 minutes. Set aside; keep warm.
  • 3
    While steaks are cooking, pulse tomatoes in a food processor until coarsely chopped.
  • 4
    In the same skillet the steaks were cooked in, cook and stir garlic in oil over medium heat for 1 minute or until garlic is golden. Stir in tomatoes, snipped sage, reserved flour mixture, salt and pepper. Bring mixture to boiling; reduce heat and simmer, uncovered, about 5 minutes or until desired consistency.
  • 5
    Place a small handful of arugula leaves on each plate, top with a steak, and spoon on tomato gravy.
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