Beef & paprika soup with soured cream
Beef stewing steak, lean, raw
450 g, fat trimmed, cut into 2cm cubes
1 large, diced
2 medium, diced
2 stick(s), diced
2 clove(s), crushed
1 tablespoons, level, plus extra to serve
Beef stock cube(s)
1 cube(s), 750ml made with 1 reduced-salt stock cube
1 can(s), large
200 g, cut into 2cm pieces
Reduced Fat Soured Cream
2 tablespoons, level
- Heat half the oil in a large pan over a high heat. Cook the beef for 3 minutes, until browned all over. Transfer to a plate and set aside.
- Reduce the heat to medium and add the remaining oil to the pan. Cook the onion, carrot and celery, stirring, for 5 minutes until softened. Add the garlic and paprika and cook for 1 minute.
- Return the beef to the pan with the stock, tomatoes and 250ml water. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 hour. Stir in the potatoes and simmer, uncovered, for 30 minutes, or until the potatoes are tender and the beef is falling apart. Stir through the spinach leaves to wilt.
- Ladle the soup into bowls and serve topped with the soured cream and a sprinkling of extra paprika.