Beef Paprikash

2 Sep


1kg braising beef
2tbsp flour , seasoned really well
olive oil
2large onion , halved and sliced
3garlic cloves , crushed
400g mushrooms , halved if large
2 red pepper , sliced
2 tbsp paprika
4 tsp caraway seeds
2 x 400g tins chopped tomatoes
600ml beef of vegetable stock
a small bunch parsley , chopped
basmati rice , to serve
soured cream or yoghurt , to serve

1.Heat the oven to 180C.Coat the beef with the seasoned flour then brown all over in 2 tbsp oil in a large pan. Scoop out into a bowl, then add the onions and cook until soft and browned. Add the garlic, mushrooms and pepper and cook for 5 minutes until softened. Return the beef to the pan and add the spices, tomatoes and beef stock. Put on a lid and transfer to the oven and cook for 2-2.5 hours until beef is really tender and sauce thickened.

2. Stir in the parsley. Serve with rice and soured cream or yoghurt.
Any left overs are superb the next day as the flavours have matured .


3 Responses to “Beef Paprikash”

  1. Andrew September 2, 2011 at 11:09 am #

    Good one Phil! Delicious!

  2. Joanna September 2, 2011 at 2:15 pm #

    Wow, Phil! Welcome to the wonderful world of blogging! I have never thought of putting caraway seeds in a meat dish, much as I love caraway rye bread. That sounds delicious and I am constantly sad that I don’t live nearer Crich so I could sample your cooking on a regular basis! 😀

    • September 2, 2011 at 4:25 pm #

      Hi Joanne, thanks for the comment, maybe you could come and visit one day, I’m sure Andrew will be happy to see you, regarding the caraway seeds,sometimes they can over power a dish if you use to much, I’ve got some truffles that I need to use so thinking of a dish to use them in ,
      Phil 😀

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