Paprika Beef

blue casserole dish with paprika beef

Paprika Beef

January is drawing to a close, but it’s still a bit chilly out there. This is a perfectly good reason to indulge in a hearty stew that will fill and cheer.  Lovely beef shin from www.forsterorganicmeats.com is slowly simmered in the oven in a rich smoked paprika sauce, and then served on a pillow of creamy mashed potatoes with a side of winter greens. I often make beef stews that can sit in a slow oven, it’s such a simple way to add flavour to an economical cut of meat and really doesn’t involve a lot of complicated preparation. I had it in mind to go a bit Spanish – thinking chorizo, paprika, peppers etc but surveying my fridge contents I found I had some Hungarian smoked sausage left from my trip to the Fatherland before Christmas. So this is my Hungarian/Spanish beef stew, paprika & peppers being common denominators in both cuisines!

 

Paprika Beef Stew

Ingredients:

1 kilo beef shin, cut into 1 inch cubes.

2 tablespoons of plain flour

1 dessert spoon of smoked sweet paprika

1 large onion, sliced into half and then into half moons

1 ramiro pepper (the long sweet red kind), halved and sliced into thin strips

1 stick of celery, chopped

1 medium carrot, chopped

1 garlic clove, peeled and chopped

200g smoked paprika sausage (use chorizo), skin removed and chopped

568ml of tomato sauce (I had some in the freezer,  but you can use chopped tinned tomatoes)

1 glass of red wine

1 tsp dried chilli flakes

salt and pepper

Method:

Toss beef cubes in the flour and paprika and set aside.

Heat a heavy based casserole dish (which can go into the oven, or use a heavy pan and transfer before adding the dish to the oven).

Add the chopped sausage and cook over a gentle heat until the fats begin to release their oils into the pan. Add the onion, carrot, celery, garlic and pepper. Stir well to coat in the oils and cook for 10 minutes over a gentle heat until softening. Remove to a plate with a slotted spoon and set aside.

There should still be some juices left in the pan, but if not add a splash of olive oil or a tsp of lard. Turn the heat up and add the floured beef cubes, turn them to brown for five minutes in the pan, but be careful not to let the paprika burn.

Add the glass of red wine and allow it to simmer a little. Put the vegetables back into the pan, along with any flour and paprika that’s left behind from earlier.

Add the chilli flakes and tomato sauce or chopped tomatoes., season with a pinch of salt and pepper and give everything a good stir. Bring to a simmer then transfer, covered, to the oven, heated to 140C for 3 hours. Check occasionally to see if more liquid is required.

Once cooked through, the beef should be meltingly tender in a rich smoked sauce with a little spicy kick. Serve with mashed potatoes or plain rice or flat wide pasta ribbons and some greens on the side.

 

 

Hungover or just Hungary??

It’s the day after my birthday and I’m feeling a tad, ahem, delicate. Maybe that fourth Ginny Hendrix cocktail at Camp and Furnace’s food slam wasn’t such a good idea. So. What to make to soothe my pounding head and settle my somewhat disturbed internal organs? I’m going straight to my comfort zone – my Hungarian family’s recipes. A great big steaming pot of Gulyás is needed.

This isn’t the goulash some folk will be familiar with – a Western version of this Hungarian classic turns it into a thick beef stew with all sorts of unnecessary additions. No, this is what I consider the proper version – a hearty soup with chunks of potato, meltingly tender beef and a spicy paprika kick designed to feed, soothe and invigorate. It’s hugely economical as well. I used 250g of lovely organic shin beef from Forster Organics (based in St Helens – www.forsterorganicmeats.com), which cost me all of £1.81.

The Antal Gulyás recipe (see end of post for a veggie version)

250g shin beef

1 large onion

1 red pepper

2 large baking potatoes

1 litre of beef or lamb stock

1 tsp caraway seeds

2 tbsp paprika

1 dsp of lard

Halve, then slice onion thinly til you have a tangle of half moon slices.  Do the same with the pepper. Heat the lard in a deep, oven-proof casserole dish and add the caraway seeds.Once they start to pop and release their scent, add the onions and cook for 5 minutes over a low heat.

onions  stockpotato

Cube the beef and add to the pot. Stir well to brown the meat and then add 2 tablespoons of paprika. Keep the heat low – be careful not to burn the paprika and add the red pepper.  Season with salt and white pepper. Stir well and add the stock. Bring to a simmer, then cover and put into the oven to cook on a low heat – 160C/ 140c fan/ GM 2/ 325F for an hour.

Peel the baking potatoes and slice into thin chunks. Add to the soup and stir well. Leave to cook for another hour until the potatoes are tender. Taste and adjust seasoning if needed. Serve, steaming hot with a hunk of bread to dip. If you are feeling the need, add a heaped tablespoon of sour cream to each serving. Eat and feel much, much better.

 gulyas2

Ps, haven’t forgotten the non meat eaters – you can make a fab vegetarian/vegan version substituting veg stock for the beef stock, olive oil for the lard and 500g of field mushrooms (the big chunky ones) for the beef. Use 1 tsp of dried dill instead of the caraway seeds and follow the recipe above.