Beef Casserole with Paprika
This is a great crock pot meal to prepare and eat on a cold rainy night to keep you warm inside. It's easy to make this Beef Casserole with Paprika and you should have all the ingredients in your pantry although I have only become a fan of smoked paprika for about a year so I wouldn't have had that myself before then.
Casseroles are perfect for winter or when you know you haven't got much time to cook as you just set and forget in the crock pot. I hope you enjoy this recipe and if you want to adjust it slightly then go ahead and let me know how it turns out. Cooking is all about experimenting with the recipe to suit your tastes and this crock pot meal is no exception.
Beef Casserole with Paprika
1 kg steak cut into large cubes*
1 tab butter
2 onions, chopped
1 tab butter extra
1 tab plain flour
2 teas mustard
2 tabs tomato paste
1/2 teas regular paprika
1/2 teas smoked paprika
1/2 cup each of red wine and beef stock **
salt and pepper to taste
Brown the meat in the first lot of butter and remove to the crock pot. Add the extra butter then add the onions and cook until clear then add the flour. Cook for a minute then add the rest of the ingredients to the pan. Bring to the boil stirring constantly then pour over the meat in the crock pot. Cook on high for 4 hours on high or 6 - 7 hours on low. If the casserole needs any more thickening do that now just before serving. You may find you need this as the meat does give off more juices during cooking. Serves 4 - 5.
Serve Beef Casserole with Paprika with rice, mashed potatoes or small whole potatoes. As there are only two of us this crock pot meal makes two meals for us. I serve it one night with the small potatoes topped with sour cream and steamed vegetables, and the next night with rice as a quick meal.
* Cheaper cuts do well cooked on the low setting
** You can replace the red wine with the same amount of beef stock if you want.
Tagged with: beef • beef casserole with • crock pot meals
Filed under: Crock pot recipes
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