- Beef Paprikash With Fire Roasted Tomatoes.jpg (31.12 KiB) Viewed 476 times
Preparation Time: 15 minutes
Cooking time: 1¾ hours
Serves: 8
If served as eight portions, provides 534 cals, 29g fat (of which 8g saturates), 5g sugar and 1.0g salt per portion.
Ingredients
- ⅓ cup all-purpose flour
- 2 tbsp sweet Hungarian or regular paprika, divided
- 1¼ tsp salt, divided
- 2lb (32oz) boneless beef chuck roast, cut into 1in pieces
- 2 tbsp canola oil, divided
- 1 large onion, chopped
- 1 small sweet red pepper, finely chopped
- 450g (16oz) tinned tomato sauce
- 410g (14½oz) tinned fire-roasted diced tomatoes, undrained
- 410g (14½oz) beef broth
- 450g (16oz) packaged kluski or other egg noodles
- 3 tbsp butter
- Minced fresh parsley (optional)
Method
1. In a small bowl, mix flour, 1 tbsp paprika and ½ tsp salt. Sprinkle over beef and toss to coat; shake off excess.
2. In a Dutch oven, heat 1 tbsp oil over medium heat. Brown beef in batches, adding remaining oil as needed. Remove from pan with a slotted spoon, reserving drippings in pan.
3. Add onion and pepper to drippings; cook and stir 4 - 5 minutes or until tender. Stir in tomato sauce, tomatoes, broth and the remaining 1 tbsp paprika and ¾ tsp salt; bring to a boil. Reduce heat; simmer, covered, until beef is tender, 1½ - 2 hours.
4. Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.
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