Creamy Paprika Beef With Peppers. Great recipe for Creamy Paprika Beef With Peppers. This is a relatively simple dish to make but it lovely and flavourful with sweet smokey paprika, garlic and herbs. I like to serve this with a mix of wholegrain basmati and wild rice, or some extra greens on the side. #paprika #beef #peppers.
You can have Creamy Paprika Beef With Peppers using 17 ingredients and 7 steps. Here is how you cook that.
Ingredients of Creamy Paprika Beef With Peppers
- You need 320 g of beef medallion steaks,.
- It’s 1 of red pepper, cut into thin long slices,.
- You need 1 of green pepper, cut into long thin slices,.
- You need 1/2 of an onion, cut into cite sized pieces, (around 120g),.
- Prepare 4 tbsp of fat free quark,.
- Prepare 1 tbsp of Tomato paste,.
- Prepare 2 of large cloves garlic, crushed,.
- Prepare 2 tsp of smoked paprika,.
- It’s 2/3 of rds level tsp cayenne pepper,.
- You need 1 tsp of dried thyme,.
- Prepare 1 tsp of dried parsley,.
- Prepare of Around 400ml water,.
- You need of Salt and pepper to season,.
- Prepare of Neautral flavoured spray cooking oil.
- Prepare of To prepare the beef:.
- Prepare 1 tbsp of cornflour,.
- You need 1 bowl of cold water (large enough to fit beef in).
Once all the beef is browned and returned to the pan, add the onion, peppers, paprika and tomato purée and. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and. Return beef to the pan; bring to a boil.
Creamy Paprika Beef With Peppers step by step
Prepare the beef steaks by laying cling film over them and smashing them thinner using a rolling pin, then taking a very sharp knife and cutting it into bite sized slices against the natural grain if the meat. Place it into a cornflour and water slurry in a bowl, and set aside either at room temperature or in the fridge for 30 mins. This helps soften the meat..
After the meat has rested, remove from the cornflour/water mixture and place upon some kitchen towel to remove any excess water. It's now ready to cook with..
Heat a large saucepan up over a medium heat and spray the base liberally with cooking oil. Once hot add in the onions and fry until they begin to soften and become translucent. Add in the beef pieces, peppers and minced garlic. Stir together. Continue to fry for a couple more minutes..
Add the dried spices, smoked paprika, cayenne pepper, and tomato paste then season with salt and pepper to taste. Combine together and cook out for a minute..
Add in some water, enough to just cover the ingredients in the pan. Bring to a simmer. Simmer until the sauce reduces and starts to thicken. This should take around 15-20 minutes or so. Keep an eye on it, stirring occasionally..
Once the sauce looks good, remove from the heat and leave to cool for 1-2 minutes. Stir through the creamy quark until completely dissolved and the sauce becomes a light creamy red colour..
Serve up with your choice of side and enjoy! :).
Add chicken stock/gelatin mixture, followed by soy sauce, fish sauce, bay leaves, and thyme. Brown the beef on all sides and transfer to a plate. Return the beef to the Dutch oven with the remaining ingredients. These lean, tender pork fillets and sweet peppers in a creamy tomato-paprika sauce are delicious served with green veggies and mashed potatoes, or with quinoa, millet or lentils. Adding a little cream, a shower of parsley and a squeeze of fresh lemon juice just before serving brings all the flavours together.
