Smoked paprika is a well-supported way to add warm, smoky flavor to beef stroganoff. One Gourmet Beef Stroganoff recipe from How To Feed A Loon stirs a tablespoon into the sauce and suggests more for garnish; treat that amount as the recipe’s guidance, not a universal rule.
How the recipe uses smoked paprika
The How To Feed A Loon recipe adds smoked paprika to the pot with beef broth, bay leaves, Dijon mustard and optional Cognac, then simmers the sauce. It recommends browning the beef in batches first, using a Dutch oven or heavy skillet. The page indicates it was updated with improvements, new photography and video in September 2019. See the Gourmet Beef Stroganoff recipe.
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That recipe’s other ingredients include beef tenderloin, mushrooms, fresh dill, crème fraîche or sour cream, and egg noodles. Its author, Kris Longwell, describes the dish playfully as “nothing short of spectacular”; that is the recipe author’s own promotional description, not an independent assessment.
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How to add it to your own stroganoff
If you are adapting another recipe, start with a modest amount of smoked paprika and taste as the sauce cooks. Add more only if you want a stronger smoky warmth. The cited recipe uses one tablespoon in its sauce and suggests extra as garnish, but your dish’s quantity will depend on its size and your preference.
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For the closest match to the cited method, add the paprika when you add the broth and other sauce ingredients. If your recipe uses sour cream, the cited recipe recommends stirring it in shortly before serving; it also allows sour cream in place of crème fraîche.
What this flavor tip does—and does not—identify
Smoked paprika is the best-supported answer to the title’s question, based on the detailed recipe above. The exact source of the supplied headline has not been verified, so the ingredient should not be attributed as a confirmed identification of that headline’s original publisher.
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