Recipe

Paprika beef

This tasty casserole made with beef, bacon and smoked paprika is packed full of flavour. Serve with rice for a complete dinner dish for the family.

Nov 29, 2014 1:00pm
  • 15 mins preparation
  • 2 hrs 45 mins cooking
  • Serves 4
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Ingredients

Paprika beef
  • 2 tablespoon oil
  • 850 gram blade or chuck steak, cut into 3-4 cm cubes
  • 2 onions, halved, sliced
  • 4 bacon rashers, rind removed, chopped
  • 1 tablespoon smoked paprika
  • 2 400g cans diced tomatoes
  • 1 red capsicum, cut into strips
  • 1/2 cup (120g) light sour cream (optional)
  • cooked rice or noodles, to serve

Method

Paprika beef
  • 1
    Preheat oven to 180°C (160°C fan-forced). Heat half of oil in a flame-proof casserole pan on high. Cook beef in batches, 2 minutes, until browned. Set aside.
  • 2
    Heat remaining oil in same pan on medium. Add onion, cook 5 minutes, until soft. Add bacon, cook 3 minutes, until crispy.
  • 3
    Return beef to pan. Add paprika, cook 1 minute, stirring to coat. Add tomato and 1/3 cup water, bring to boil. Cover and cook in oven 2 hours.
  • 4
    Add capsicum, cook for 30 minutes, until beef is very tender. Remove from oven. Stir through sour cream, if using. Serve with rice or noodles.

Notes

Turn this into a one-pot meal by adding 4 cubed potatoes to the beef for the last 40 minutes of cooking, adding an extra 1/2 cup water.

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