| |
|
|
|
| |
Great
Recipes - Beef Paprika with Roasted Peppers Recipe
|
|
|
|
|
|
| |
|
Beef Paprika with
Roasted Peppers Recipe
Ingredients
-
30ml/2 tbsp olive oil
-
675g/1 1/2 lb chuck steak, cut into 4cm/1 1/2 in
dice
-
2 onions, chopped
-
1 garlic clove, crushed
-
15g/1/2 oz plain flour
-
15ml/1 tbsp paprika, plus extra to garnish
-
400g/14 oz can shopped tomatoes
-
2 red peppers, seeded and halved
-
150ml/1/4 pint crème fraiche
-
salt and ground black pepper
-
buttered noodles, to serve
Serves 4
Method:
-
Preheat the
oven to 140C. Heat the oil in a large flameproof
casserole and brown the diced chuck steak in
batches. Remove the meat from the casserole using a
slotted spoon and set aside.
-
Add the onions and garlic and fry gently until
softened but not browned. Stir in the flour and
paprika and continue cooking for a further 1-2
minutes, stirring continuously to prevent sticking.
-
Return the meat and any juices that have collected
on the plate to the casserole, then add the chopped
tomatoes and salt and ground black pepper.
-
Bring to
the boil while stirring continuously, then cover
with a tight-fitting lid and cook in the oven for 2
1/2 hours.
-
Meanwhile, place the peppers skin-side up on a grill
rack and grill until the skins have blistered and
charred. Cool, then peel off the skins. Cut the
flesh into strips, then add to the casserole and
cook for a further 15-30 minutes, or until the meat
is tender.
-
Stir in the crème fraiche and sprinkle with a little
paprika. Serve hot with buttered noodles.
|
|
|
|
|
|
|
|
|
