Spanish Paprika Beef

Hasta Luego 154

"A Spanish treat with the smoked paprika and red pepper combining with the veggies and stock to provide a flavour packed delight."
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4 servings
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Original recipe yields 4 servings



  • Prep

  • Cook

  1. Combine flour and paprika together in a little dish;
  2. Heat half the butter and oil in a large pot/pan, add pancetta and cook gently for 3 to 4 minutes until golden but not crispy;
  3. Add onion, garlic, leek, celery and red pepper and continue to cook gently, stirring occasionally, for some 4 minutes or so until softened a bit;
  4. Add beef and, stirring continuously, break down and brown slightly for 4 to 5 minutes or so until NO LUMPS;
  5. Add Paprika mix to meat mixture, stirring constantly for 1 minute or so more to combine well;
  6. Add bay leaf, wine and stock and season to taste;
  7. Bring to boil, stir well, cover and simmer on gentle heat for some 40 to 50 minutes or so;
  8. After some 30 minutes or so, in large pot, boil water with some salt and a large piece of butter to stop rice sticking, and cook rice;
  9. Simmer until tender, 10 minutes or so, still with some bite, drain in a colander and pour over with
  10. boiling water in colander to drain again;
  11. In another pan, melt the remaining half the butter, add the mushrooms and cook on medium heat, stirring occasionally, for some 4 minutes or so until golden and tender but still with some bite; set aside on warm plate;
  12. When meat is tender, remove bay leaf and add the mushrooms and 3tbsp sour cream, stirring continuously to mix well together;
  13. Dish on to serving plates, sprinkling over with a garnish of parsley;
  14. Serve with Rice.
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