Spanish Style Paprika Beef With Basmati Rice
From DonSpain 8 years agoIngredients
- 60g/2oz butter shopping list
- 2tbsp Extra Virgin Olive Oil shopping list
- 300g/10oz Ground beef shopping list
- 45g/1½oz Pancetta (or unsmoked streaky bacon) - chopped shopping list
- 1 large clove Garlic - finely chopped shopping list
- 1 Onion - finely chopped shopping list
- 1 small Leek - finely chopped shopping list
- 1 stick celery - finely chopped shopping list
- 2tbsp Red Pepper - finely chopped shopping list
- 1tbsp Plain Flour shopping list
- 1½tbsp Paprika shopping list
- 1 Bay Leaf shopping list
- 120g/4oz fresh button mushrooms - sliced shopping list
- 120ml/4fl oz dry White Wine shopping list
- 250ml/8floz chicken stock shopping list
- 180g/6oz basmati rice shopping list
- 150g/5oz carton Sour Cream shopping list
- Salt and freshly ground black pepper shopping list
- Garnish: 1tbsp Parsley - finely chopped shopping list
How to make it
- Combine flour and paprika together in a little dish;
- Heat half the butter and oil in a large pot/pan, add pancetta and cook gently for 3 to 4 minutes until bacon is golden but not crispy;
- Add onion, garlic, leek, celery and red pepper and continue to cook gently, stirring occasionally, for some 4 minutes or so until softened a bit;
- Add beef and, stirring continuously, break down and brown slightly for 4 to 5 minutes or so until NO LUMPS;
- Add Paprika mix to meat mixture, stirring constantly for 1 minute or so more to combine well;
- Add bay leaf, wine and stock and season to taste;
- Bring to boil, stir well, cover and simmer on gentle heat for some 40 to 50 minutes or so;
- After some 30 minutes or so, in large pot, boil water with some salt and a large piece of butter to stop rice sticking;
- Rinse rice under cold water to reduce starch, drain and add to boiling water;
- Stir well and reduce to gentle heat;
- Simmer until tender, 10 minutes or so, still with some bite, drain in a colander and pour over with boiling water in colander to drain again;
- In another pan, melt the remaining half the butter, add the mushrooms and cook on medium heat, stirring occasionally, for some 4 minutes or so until golden and tender but still with some bite; set aside on warm plate;
- When meat is tender, remove bay leaf and add the mushrooms and 3tbsp sour cream, stirring continuously to mix well together;
- Dish on to serving plates, sprinkling over with a garnish of parsley;
- Serve with Rice.
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