Beef Paprika

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 199.2
  • Total Fat: 5.2 g
  • Cholesterol: 16.1 mg
  • Sodium: 250.3 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 14.4 g

View full nutritional breakdown of Beef Paprika calories by ingredient
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Number of Servings: 6


    170g cubed stewing beef (I used rump)
    1 medium onion, diced
    1 TB grapeseed oil
    2 cloves of garlic, minced
    400g tin of butter beans, drained and rinsed
    400g tin of 4-bean mix, drained and rinsed
    800g tin of chopped tomatoes in tomato juice
    1 tsp beef stock powder
    1 TB paprika (I use half sweet, half smoked)
    1/2 tsp ground coriander
    1 TB flour or cornflour (to thicken if desired - not included in nutrition calculation)
    2 sprigs fresh thyme (about 5cm long each)


Heat oil in a saucepan over high heat. Brown beef quickly (just to seal) then remove.
Reduce heat to low - add onions and cook, slowly, until soft and translucent. Add garlic and cook another minute or two, stirring.
Add spices, stock powder and flour (if using), and stir to combine.
Add tomatoes (a little liquid first, stir well to ensure no lumps, then all of the rest).
Add meat and beans back into the saucepan, bring to boil, add thyme, reduce to simmer.
Simmer covered for 30 minutes.

Divide recipe into 6 - 6 serves.
Serve with mashed potatoes, brown rice or other starch, and greens (silverbeet/swiss chard with lemon juice is nice).

Number of Servings: 6

Recipe submitted by SparkPeople user PHRASER.

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