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Beef Paprikash

February 26, 2013

Beef Paprikash

I had two friends over for dinner last week and after scouring BBC Good Food for a new recipe, I opted for this Hungarian Beef Stew. It turned out to be one of the easiest recipes I’ve ever made, if you happen to be throwing a dinner party but don’t have time to spare to faff around in the kitchen then this is for you. With minimal preparation needed it really is a case of throwing all the ingredients together in a pot and leaving to cook for 3 hours (in the over or on the hob).

You’re going to need…

  • 500g braising beef
  • 1 tbsp flour , seasoned really well
  • olive oil
  • 1 large onion , halved and sliced
  • 2 garlic cloves , crushed
  • 250g chestnut mushrooms , halved if large
  • 1 red pepper , sliced
  • 1 tbsp paprika
  • 2 tbsp dried chillies
  • 2 tsp caraway seeds
  • 1 x 400g tin chopped tomatoes
  • 300ml beef stock
  • basmati rice , to serve
  • soured cream , to serve

Simply toss the beef with the seasoned flour in a large pan and brown all over in 1 tbsp oil. Scoop out all the beef, then add the onions and cook really well until soft and browned at the edges. Add the garlic, mushrooms and pepper and cook for 5 minutes until softened. Return the beef to the pan and add the spices, tomatoes and beef stock. Put on a lid and leave to simmer for approx three hours until the beef is really tender and sauce thickened.

Serve with rice and soured cream. It’s as simple as that!

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