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.