Recipe

Pepper Paprikash Recipe


Pepper Paprikash Recipe
This is delicious with any kind of rice, mashed potatoes, new potatoes or jacket potatoes

Caramia

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Ingredients
  • 1 roughly chopped onion
  • ½ chopped red pepper
  • 6 tsp sun dried tomato paste or 2 tbsp tomato puree
  • 2 tbsp paprika (smoked paprika is lovely in this dish, but not as easily available)
  • ½ chopped orange pepper
  • 1 can chopped tomatoes (or you can use the equivalent amount of peeled, de-seeded fresh ones)
  • 4 cloves garlic chopped
  • ½ chopped yellow pepper
  • 3 chopped carrots
  • 1 tbsp oil
  • 1 fresh bay leaf (or 2 dried)
  • Generous amount of salt to balance out the paprika
  • 3 finely chopped sticks of celery
  • ½ pint (300ml) water

Directions
  1. Heat the oven to 170°C.
  2. In a saucepan, sauté the onions in the oil for about 5 minutes, whilst you chop the garlic.
  3. Add the garlic and just keep giving it a little stir whilst you chop the celery.
  4. Add the celery and keep stirring whilst you chop the carrots.
  5. Add the carrots and give the odd stir whilst you chop pepper.
  6. Add peppers and stir a few times whilst you open the can of tomatoes.
  7. Stir in the 2 tbsp of paprika until it is well distributed and coats all the vegetables.
  8. Add the water and tomato paste and stir well. Add the wine now, if you are using it.
  9. Boil for 10 minutes, then stir in the chopped tomatoes and turn the mixture into an oven proof dish.
  10. Hide the bay leaf in the middle, cover with foil and put in the oven.
  11. Cook for 45 minutes with foil on.
  12. After 45 minutes, take foil off, give a little stir and leave for another 45 minutes.
  13. Add the salt to taste and serve into dishes with a good dollop of yoghurt and a sprinkling of the spring onions or chives.

Not quite what you're looking for? See more Main Dish / Misc
Comments


This looks wonderful. Thank you for the post.


Sounds like a winner to me.Thanks..


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