Beef Paprikash is a classic Hungarian beef stew, and this recipe is perfect for throwing in the Instant Pot or Slow cooker in the morning so it’s ready for dinner. We had some cooked chicken leftover from the day before so we just added that a couple of hours before the end of cooking. If you prefer you can use diced chicken breast instead of beef. Perfect on the Slimming World Extra Easy plan, very tasty and super easy to make!
We like to use Sukrin, which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. It doesn’t have that strange after taste that a lot of artificial sweeteners do, which makes it perfect for cooking and baking.
Sukrin is in equal and weight to sugar, so if you're using a powdered sweetener you'll need to use less as it weighs less.
You can grab Sukrin over on Amazon
The Instant Pot
If you’ve never heard of the Instant Pot you should go and check it out over on Amazon. Imagine the best Slow Cooker in the world and times that by a hundred. There’s not much that it can’t do!
It’s also a pressure cooker, which means you can cook recipes like this in about 30 minutes. The word pressure cooker used to send me into hiding, I remember my Nans one when I was a child. It would splutter and rock, and make all sorts of horrid noises! None of that with the Instant Pot – just send the time, close the lid and go. It even keeps your food warm once it’s finished cooking?!
Toss the beef with the flour and season well with salt and pepper. Place on top of the onions
Top with the bell peppers and garlic
Stir together the stock, paprika, tomato puree and caraway seeds and pour over the beef
Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours, until the meat is very tender
Uncover and let stand at least 10 minutes.
Stir in the sour cream and parsley
Check the seasoning, and add more if necessary
Serve with rice, noodles or potatoes, and plenty of speed food
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