Paprika Beef

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Serves 4-6

  • 1 ½ lb Stewing steak or braising steak, cubed
  • 4 tablespoons olive oil
  • 3 large onions diced
  • 2 rounded spoonfuls flour
  • 1 pint stock
  • 6 red tomatoes chopped
  • 3 tablespoons sweet paprika
  • 3 sprigs fresh thyme
  • 3 cloves garlic crushed or chopped
  • 2 tablespoons tomato ketchup
  • black pepper, salt and cayenne pepper to season
  • ¼ pt red wine

Fry the beef in 3 batches on a high heat until the meat is a rich brown. Be patient while you do this as this is what gives this dish it’s depth of flavour. When all the meat is browned - start browning the onions. When the onions are brown add the meat back into the pan and add the flour and cook for a minute.

Take your casserole dish put in your meat and onion mixture and add to the casserole all the other ingredients with a good shake of black pepper,salt and a little shake of the cayenne as you don’t want to make it too hot, stir all together.

Cook covered in the oven for 1 ½ hours at 150C Cabbage, carrots, parsnips and turnip all go well with this.

  • Garlic Bulbs 2
  • Onions
  • Single Tomatoes 2
  • Thyme
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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.