Register
Beef Paprikash
Ingredients
-
-
2 tablespoons (30 millilitres) olive oil
-
600 grams (20 ounces) Cubed Beef
-
Schwartz Sea Salt and Black Pepper to season
-
1 onion, finely chopped
-
1/2 tablespoon Schwartz Garlic Granules
-
1 1/2 tablespoons Schwartz Paprika
-
1 tablespoon Schwartz smoked paprika
-
1/2 tablespoon Schwartz cayenne chilli pepper
-
450 grams (16 ounces) passata
-
100 millilitres dry white wine
-
75 grams (3 ounces) sour cream
Instructions
- 1 1. Season the beef with sea salt and black pepper.
- 2 2. Heat 1 tbsp of oil in a large cast iron casserole pan. Fry the beef for 2-3 minutes on each side, or until browned. Set aside.
- 3 3. In the same pan, heat 1 tbsp of oil. Add the onion and garlic granules and sauté for 5 minutes, until soft. Add the paprika, smoked paprika and cayenne pepper and sauté for a further 3 minutes.
- 4 4. Stir in the passata and white wine and cook for 2-3 minutes to reduce the liquid a little. Transfer the beef back to the pan and simmer for 30-40 minutes.
- 5 5. Stir through the sour cream before serving.
More To Savour
