Roast beef with creamy paprika potatoes

Recipe from: 8/1/2007 12:00:00 AM
Ingredients 16
Servings 1
Minutes 45


Serving Change
  • 45
    olive oil
  • 1
    beef roast
  • 2
    onions,peeled and cut into wedges
  • 2
    garlic cloves,chopped
  • 1
    celery stick, chopped
  • 3
    carrots, peeled and chopped
  • 2
    bay leaves
  • 250
    red wine
  • 2
    fresh thyme sprigs
  • 125
    streaky bacon, chopped
  • 2
    onions,halved and sliced
  • 15
    ground paprika
  • 8
    potatoes, peeled and cubed
  • 700
    chicken stock
  • 125
    sour cream
  • cooked beetroot (to serve)



Heat 25 ml olive oil in a saucepan over a medium to high heat.
Brown the meat all over and transfer it to a roasting tin.
Brown the onion wedges in the saucepan, then add them to the meat.
Add the garlic, celery, carrots, bay leaves, red wine and thyme.
Cover with tinfoil and roast in a preheated oven for 45 to 60 minutes.

Potatoes While the beef is roasting, prepare the potatoes.
Heat the remaining olive oil in a saucepan over a medium heat and fry the bacon until cooked.
Add the onions and sauté until soft.
Stir in the paprika.

Add the potatoes and chicken stock and bring to the boil.
Reduce the heat and simmer for 10 minutes.
Add the sour cream and continue to cook over a low heat until the potatoes are tender.
Season to taste with salt and freshly ground black pepper, then remove from the heat.

Allow the beef to stand for 15 minutes before slicing very thinly.
Strain the cooking juices from the tin and serve spooned over the beef, or use to make a gravy.
Serve the beef sprinkled with paprika, along with the vegetables.


Read more on: roast  |  beef


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