Slow cooked beef and paprika soup with sour cream
lean beef blade steak
360 g, (Buy 450g), fat trimmed, cut into 2cm cubes
1 medium, cut into 2cm pieces
2 medium, cut into 2cm pieces
2 individual, cut into 2cm pieces
2 clove(s), crushed
1 tbs, sweet, plus extra to serve
Beef stock, liquid, salt-reduced
3 cup(s), (750ml)
canned diced tomatoes
2 medium, peeled, cut into 2cm pieces
baby spinach leaves
extra light sour cream
- Heat half the oil in a large saucepan on high. Cook beef, turning, for 3 minutes or until browned. Transfer to a plate.
- 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.
- 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.
- Spoon sour cream onto soup and sprinkle with paprika.