Recipes

Paprika

Šťastný nový rok

6 servings / Preparation 30 minutes / Baking 2–2½ HOURS

1 kg of beef back
6–8 tablespoons plain flour, generously salted and peppered
olive oil
2 large onions, coarsely chopped
4 cloves garlic, thinly sliced
350 g brown or porcini mushrooms, halved
2 red peppers, diced
2 teaspoons ground hot pepper
3 teaspoons crushed cumin
2x 400g cans of peeled and chopped tomatoes
600 ml beef broth
1 small bunch of flat-leaf parsley
baguette and sour cream for serving

1. Preheat the oven to 180 °C. Cut the meat into bite-sized cubes and coat them in seasoned flour.
2. Heat 2 tablespoons of oil in a pot, add the meat cubes in portions and let them brown. Remove the meat, add the onion to the pot (add olive oil if necessary) and fry until golden brown. Add the garlic, mushrooms and peppers and fry for 5 minutes until softened. Then add the spices and fry for about a minute until fragrant. Return the meat to the pot, add the pickled tomatoes and pour in the broth.
3. I cover and put it in the oven for 2–2½ hours, until the meat is tender and the sauce has thickened nicely. I add salt to taste and sprinkle with chopped parsley just before serving. I put sour cream in a bowl on the table so that everyone can add as much as they want to their portion. We eat the paprikash with a crispy baguette.

You can find this recipe, and many others, in my cookbook Diary of Dita P. 2.