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Photo of Slow cooked beef and paprika soup with sour cream by WW

Slow cooked beef and paprika soup with sour cream

Total Time
1 hr 55 min
15 min
1 hr 40 min
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.


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


2 medium, cut into 2cm pieces


2 stick(s), cut into 2cm pieces


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


  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.


SERVING SUGGESTION: 1 (30g) seeded bread roll per person. TIP: You can replace the blade steak with chuck steak.