Beef Paprikash
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Prep Time
15 MINS
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Cook Time
8 HR
- KCals 354
- Carbs 17G
4 Servings
Ingredients
- 1 medium onion sliced
- 800 g diced steak
- 2 peppers red or yellow, deseeded and chopped roughly
- 2 cloves garlic minced
- 250 ml beef stock made with 1 beef stock cube
- 2 tbsp sweet paprika
- 2 tbsp tomato puree
- 25 g plain flour
- 1 tsp caraway seeds crushed
- 2 tbsp reduced fat sour cream
- 1 tbsp chopped parsley
- sea salt
- freshly ground black pepper
Instructions
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Place the onions in the bottom of the slow cooker
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Toss the beef with the flour and season well with salt and pepper. Place on top of the onions
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Top with the bell peppers and garlic
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Stir together the stock, paprika, tomato puree and caraway seeds and pour over the beef
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Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours, until the meat is very tender
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Uncover and let stand at least 10 minutes. Stir in the sour cream and parsley
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Check the seasoning, and add more if necessary
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Serve with rice, noodles or potatoes.