Beef Paprikash

Name: Beef Paprikash
Cook time: 3 h 30 min
Total time: 3 h 30 min
Cuisine: European
Ingredients: 3 tbsp sunflower oil; 1.5kg/3Ib braising steak or stewing beef, cut into 5cm/2in cubes; 2 large onions, sliced; 2 garlic cloves, crushed; 2 rounded tbsp paprika; 3 tbsp tomato purée; 2 tbsp wine vinegar (red or white); 2 tsp dried marjoram or mixed herbs; 2 bay leaves; ½ tsp caraway seeds; 2 × 400g cans chopped tomatoes or; 2 × 500g jars passata; 750ml/1¼ pints beef stock; 2 large red peppers, seeded and cut into rings; 142ml carton soured cream

7 steps

Cook:3h 30min

Updated at: Wed, 16 Aug 2023 21:11:59 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories592.8 kcal (30%)

Total Fat34.2 g (49%)

Carbs18 g (7%)

Sugars7.3 g (8%)

Protein54.9 g (110%)

Sodium1049 mg (52%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3 Tbspsunflower oil

1.5kgbraising steak

or stewing beef, cut into 5cm/2in cubes

2 rounded tbsppaprika

3 Tbsptomato purée

2 Tbspwine vinegar

red or white

2 tspdried marjoram

or mixed herbs

2bay leaves

½ tspcaraway seeds

2 x 400gcans chopped tomatoes

2 x 500gpassata

jars

750mlbeef stock

2red peppers

large, seeded and cut into rings

142mlsoured cream

carton

Instructions

Step 1

1 Preheat the oven to 160°C/Gas 3/fan oven 140

Step 2

Heat 2 tablespoons of the oil in a large flameproof casserole until very hot.

Step 3

Brown the meat in 2-3 batches, removing each batch with a slotted spoon.

Step 4

Add the remaining oil, the onions and garlic. Cook on a low heat for 10 minutes, stirring now and then, until the onions soften.

Step 5

Add the meat and juices and blend in the paprika, tomato purée, vinegar, herbs, bay leaves and caraway seeds.

Step 6

Tip in the tomatoes, add the stock, season and bring to the boil, adding some water if the meat is not covered. Stir, cover, and put in the oven for 2½ hours, or until the meat is tender.

Step 7

Halfway through, stir in the red peppers. Serve with dollops of soured cream.