• Partnered with
  • Quick
  • Serves 4
  • 10 mins prep
  • 20 mins cook

Paprika beef with potatoes

Paprika Beef with Potatoes

Tender paprika spiced beef is beautiful served with crunchy, golden thyme-roasted potatoes. Top your dinner with a bitey horseradish cream for a real flavour kick!


Paprika beef with potatoes

  • 800 g chat (baby) potatoes
  • 2 tbsp vegetable or olive oil
  • 1 1/2 tsp sweet paprika
  • 2 tsp thyme leaves
  • 500 g budget beef rump, trimmed
  • 25 g butter
  • 1 red onion, coarsely chopped
  • 1/3 cup mayonnaise
  • 1 tbsp horseradish cream
  • steamed green beans, to serve


Paprika beef with potatoes

  1. Place potato in a saucepan. Cover with cold water. Bring to the boil. Boil 10 minutes, or until tender. Drain. Cool slightly. Slice thickly.
  2. Meanwhile, heat a char-grill pan over high heat. Combine paprika, half the oil and half the thyme in a bowl. Season. Rub over beef to coat evenly. Char-grill beef 4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a heatproof board. Rest 5 minutes. Slice thinly.
  3. Heat remaining oil and butter in a frying pan over high heat. Add onion, sliced potato and remaining thyme. Cook, stirring, 10 minutes, or until golden. Season.
  4. Combine mayonnaise and horseradish in a bowl. Divide beef and potato mixture among serving plates. Top with horseradish mayonnaise. Serve with beans.
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