Roast beef with creamy paprika potatoes

Recipe Disclaimer

Tap for method

Ingredients (16)

45.00 ml	fresh chillies — 573
1.00 kg	beef — roast
2.00	onion — wedges
2.00	garlic — cloves, chopped
1.00	celery stalks — chopped
3.00	carrots — peeled and chopped
2.00	bay leaves
250.00 ml	wine — red
2.00	fresh thyme — sprigs
125.00 g	bacon — streaky, chopped
2.00	onion — sliced in half moons
15.00 ml	paprika — ground
8.00	potatoes — peeld and cubed
700.00 ml	stock — chicken
125.00 ml	sour cream
0.00	beetroot — cooked

Tap for ingredients

Method:

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.