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Beef Paprikash

Olive
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Ingredients
  

  • 600 G BRAISING BEEF CUT INTO CUBES
  • 2 TBSPS Flour SEASONED REALLY WELL
  • OLIVE OIL
  • 1 LARGE ONION HALVED AND SLICED
  • 2 GARLIC CLOVES CRUSHED
  • 1 200G CAN CHAMPIGNONS (BUTTON MUSHROOMS, PIECES AND STEMS)
  • 1 GREEN PEPPER SLICED
  • 1 1/2 TBSP PAPRIKA POWDER
  • 3 -4 TABLESPOONS TOMATO PASTE
  • 1/2 CUP BEER
  • 3/4 CUP WATER
  • A SMALL BUNCH PARSLEY CHOPPED ( OR 1 TEASPOON DRIED PARSLEY)
  • STEAMED RICE TO SERVE
  • SOURED CREAM TO SERVE ( I DIDN’T ADD THIS)

Instructions
 

  • HEAT ABOUT A LITTLE OLIVE OIL IN A PAN. SEASON BEEF CUBES WITH SALT AND BLACK PEPPER; SEASON FLOUR AS WELL THEN COAT BEEF WITH FLOUR, SHAKE OFF EXCESS AND BROWN MEAT REALLY WELL IN OLIVE OIL.
  • WHEN BEEF CUBES ARE BROWNED ON BOTH SIDES, TRANSFER TO SLOW-COOKER. UPDATE ( MISSING PART OF THE RECIPE) : IN THE SAME PAN SAUTE ONIONS, GREEN BELLPEPPER, COOK FOR ABOUT AND ADD IT TO THE BEEF; ADD PARSLEY.
  • ADD BEER AND WATER TO THE PAN YOU USED FOR FRYING BEEF; RAISE HEAT TO HIGH AND START SCRAPING THE BOTTOM OF THE PAN TO GET ALL THE DELICIOUS BITS THAT’S IN THERE. ADD TOMATO PASTE, SEASON LIGHTLY WITH SALT AND PEPPER. TURN OFF HEAT AND POUR THE BEER MIXTURE TO THE BEEF, STIR TO COMBINE AND COVER. SET YOUR SLOW-COOKER TO HIGH FOR ABOUT 4 HOURS OR SET IT TO LOW AND LEAVE IT FOR 8 HOURS. NOW, RELAX AND ENJOY YOUR TIME WHILE DINNER IS TAKING CARE OF ITSELF. 🙂
  • SERVE WITH RICE AND WITH SOUR CREAM OR YOGURT (ONLY IF YOU WANT TO).
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