Paprika beef stew

Paprika beef stew

By
From
Encyclopedia of Food and Cookery
Serves
6

Use any lean stewing beef for this rich, heartwarming and economical stew.

Ingredients

Quantity Ingredient
1kg stewing beef
60g speck or streaky bacon, rind removed and diced
3 large onions, chopped
1 tablespoon paprika
820g tinned tomatoes, drained and chopped
500ml water
1 garlic clove, crushed
1 bay leaf
2 tablespoons plain flour
125g sour cream
salt and freshly ground black pepper

Method

  1. Cut beef into bite-size cubes. Sauté speck or bacon in a heavy saucepan or flameproof casserole until golden-brown. Add beef cubes, a few at a time, and brown on all sides. Remove meat from pan with a slotted spoon.
  2. Add onions and paprika to pan. Cook gently for 4–5 minutes until onions soften a little, stirring so they do not stick. Return meat to pan and add tomatoes with enough water to come halfway up the meat. Stir well and add garlic and bay leaf.
  3. Cover and simmer for 1½ hours or until meat is very tender. Stir flour with sour cream, add to stew and simmer for 2–3 minutes until gravy is smooth and thickened. Adjust seasoning, and discard bay leaf.
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