Slow Cooked Lemon Paprika Beef Recipes

SLOW COOKER BEEF PAPRIKASH

Steps:

• Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
• Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.

SMOKED PAPRIKA GOULASH FOR THE SLOW COOKER

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low.
• Mix together paprika, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated.
• Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape the browned bits from the pan; pour liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of beef. Add another tablespoon of oil to the skillet and cook the next batch the same way; repeat for the third batch.
• Stir the tomato paste and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles, and cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
• Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.

SLOW COOKED LEMON-PAPRIKA BEEF

Steps:

• Process seeds and bay leaves in a small processor or spice grinder until a medium fine mixture forms. (Fairly fine but still with a few lumpy bits). Season with salt and pepper. Stir in paprika.
• Rub beef with olive oil and coat with spice mixture. Cover and put in the fridge for 2-3hrs. (You could use the beef straight away but we like to let the flavours penetrate.) Remove beef from fridge about 1/2hr before cooking to let it warm up.
• Preheat oven to 200deg C (fan forced).
• Put beef in oven in a baking dish that you can cover with a lid.
• After 20 mins drop oven temperature to 140degC and cover beef. Cook for 3hours. After about 1hr we usually add ~1 cup water to the pan and turn the meat. Check again at 2hrs, turn and baste meat and add more water if necessary.
• After cooking time remove roast from pan, wrap in foil and rest for ~1/2 hour before carving.
• To make Chilli Sauce put all ingredients in a bowl and mix well to combine. Season with salt and pepper. Best done early so it has time for the dried herbs to infuse and absorb some moisture.
• Slice beef and drizzle with chilli sauce.

PAPRIKA BEEF STROGANOFF

Steps:

• In a large nonstick skillet coated with cooking spray, cook beef in 1 tablespoon oil until no longer pink; drain and set aside. , In the same skillet, saute onion and green pepper in remaining oil for 1 minute. Stir in mushrooms; cook for 3-4 minutes or until tender. Stir in 1 cup broth, tomato sauce, sherry or additional broth, Worcestershire sauce, mustard, paprika, bay leaf, thyme and pepper. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until meat is tender. , Cook noodles according to package directions. Meanwhile, combine flour and remaining broth until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Remove from the heat; stir in sour cream until blended. Drain noodles; serve with stroganoff.

SLOW COOKER ESSENTIALS: BEEF PAPRIKA STEW

Steps:

• PREP/PREPARE
• When cutting the carrots, at the thicker end I cut them into rounds about 1/2 inch (1.2cm) thick, and then slice into halfmoons. As the carrot tapers towards the end, I just leave them as rounds. Not only does that give some visual variety to the dish, but it also keeps the pieces bitesize.
• THE PAPRIKA There are a lot of different types of paprika on the market but there is one you want to avoid, and that is the smoked variety. I did try it and it overpowered the dish. For this recipe, I wound up using 1/2 hot and 1/2 sweet... brilliant.
• Gather your ingredients (mise en place).
• STAGE I
• Cut up the beef, thinly slice the onions, then place them into the bowl of your slow cooker and mix in the apple cider vinegar. Toss with the dry spices and let sit for about 20 minutes.
• STAGE II
• Add all the Stage II ingredients and mix to combine.
• Be sure to whisk the flour into the beef stock before adding.
• Set the slow cooker to low and cook for about 3.5 hours.
• While the stew is cooking, prep the veggies. After the allotted time, open the slow cooker and mix in the veggies.
• Seal and continue to cook, until the potatoes and carrots are cooked, and the meat tender, about an additional 2 - 2.5 hours.
• PLATE/PRESENT
• Serve over rice, or egg noodles. Enjoy.
• Keep the faith, and keep cooking.

SLOW-COOKER BEEF GOULASH

Steps:

• Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
• Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
• Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.