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Beef Paprikash
Ingredients
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2 tablespoons (30 millilitres) olive oil
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600 grams (20 ounces) Cubed Beef
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Schwartz Sea Salt and Black Pepper to season
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1 onion, finely chopped
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1/2 tablespoon Schwartz Garlic Granules
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1 1/2 tablespoons Schwartz Paprika
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1 tablespoon Schwartz smoked paprika
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1/2 tablespoon Schwartz cayenne chilli pepper
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450 grams (16 ounces) passata
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100 millilitres dry white wine
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75 grams (3 ounces) sour cream
Instructions
- 1 Season the beef with sea salt and black pepper.
- 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 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 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 Stir through the sour cream before serving.
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