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Beef Paprikash

6

Serves

15 minutes

Prep Time

5 - 6 hours

Cook Time

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Ingredients

Beef Paprikash

  • 1kg diced beef
  • 2 tablespoons flour
  • Garlic salt and freshly ground black pepper
  • Cooking oil
  • 1 onion - diced
  • 1 red capsicum - finely diced
  • 1 green capsicum - finely diced
  • 3 cloves garlic - crushed
  • 3 tablespoons smoked paprika
  • 1/2 teaspoon dried oregano
  • 400g can Italian flavored tomatoes
  • 2 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons cornflour mixed with 1/4 cup water
  • Sour cream, finely chopped dill and parsley for serving

Method

Season the flour with garlic salt and pepper. Toss the diced beef through the flour.

  • In a large frying pan, heat a little oil to a high temperature.
  • Brown the beef in batches, adding oil as needed, then place into the slow cooker.
  • Sauté the onion for a few minutes. Add in the diced capsicums and continue to cook for several minutes.
  • Stir through the paprika and oregano. Add in the tomatoes, beef stock, Worcestershire sauce and pepper. Simmer for 5 minutes.
  • Pour the mixture over the browned beef and add in the bay leaf.
  • Cook for 5 - 6 hours in the slow cooker on low.
  • When the meat is tender, mix through the cornflour slurry to thicken.
  • Serve topped with a dollop of sour cream and finely chopped dill and parsley.