Slow cooked beef and paprika soup with sour cream
3
Points®
Total time: 1 hr 55 min • Prep: 15 min • Cook: 1 hr 40 min • Serves: 4 • Difficulty: Easy
Healthy, hearty and delicious, this beef and paprika soup is the ultimate go-to soup. It is full of warmth and vegies and when topped with sour cream a delicious soft, smooth texture is created.
Ingredients
Olive oil
1 tbs
Beef, blade steak, raw
360 g, (Buy 450g), fat trimmed, cut into 2cm cubes
Brown onion
1 medium, cut into 2cm pieces
Carrot(s)
2 medium, cut into 2cm pieces
Celery
2 stick(s), cut into 2cm pieces
Garlic
2 clove(s), crushed
Ground paprika
1 tbs, sweet, plus extra to serve
Salt-reduced liquid beef stock
3 cup(s), (750ml)
Canned diced tomatoes
400 g
Sebago potato
2 medium, peeled, cut into 2cm pieces
Baby spinach
100 g
Extra light sour cream
2 tbs
Instructions
1
Heat half the oil in a large saucepan on high. Cook beef, turning, for 3 minutes or until browned. Transfer to a plate.
2
Heat remaining oil in the same pan on medium. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add garlic and paprika and cook, stirring, for 1 minute or until fragrant.
3
Return beef to pan with stock, tomatoes and 1 cup (250ml) water. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Add potato and simmer, uncovered, for 30 minutes or until potato and beef are tender. Stir through spinach leaves until just wilted.
4
Spoon sour cream onto soup and sprinkle with paprika.
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