Beef with paprika recipe

  • Serves 4
  • 140 minutes
  • 464 calories / serving
  • Freezable
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Heat 1 tbsp of the oil in an ovenproof casserole dish or pot and fry onion and celery for 10 minutes, or until softened. Add the paprika and sizzle for 2 minutes, then add the beef and stir to coat. Preheat the oven to gas 3, 160ºC, fan.

Add the chopped tomatoes, tomato purée, beef stock and peppers. Cover the pot and cook in the oven for 2 hours, until the meat is tender and the sauce is rich and dark. Season. Put the remaining oil in a pan and fry the chestnut mushrooms over a high heat for about 4 minutes, until golden.

Scatter over the stew, along with the parsley. Serve with baked potatoes, pasta or rice, topped with dollops of soured cream or yogurt.

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  • Ingredients

  • 2tbsp olive oil
  • 2 onions, roughly chopped
  • 2 celery sticks, finely sliced
  • 4tsp paprika
  • 1kg (2lb) stewing beef, cut into strips
  • 1 x 400g tin chopped tomatoes
  • 1tbsp tomato purée
  • 150ml beef stock
  • 2 red peppers, deseeded and cut into chunky slices
  • 250g pack chestnut mushrooms, sliced
  • bunch flat-leaf parsley, roughly chopped, to serve
  • soured cream or Greek yogurt, to serve
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  • Energy 1949kj 464kcal 23%
  • Fat 15.7g 22%
  • Saturates 4.5g 23%
  • Sugars 12.1g 13%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 15.4g Protein 61g Fibre 5.3g


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