- 250g pasta of choice
- 3 tablespoons oil, divided
- 500g beef*- stir fry, rump steak, schnitzel
- 1 medium onion*, diced
- 2 cloves garlic, finely chopped or 1 teaspoon crushed garlic
- 150g mushrooms*, sliced
- 1 tablespoon paprika
- 2 tablespoons plain flour
- 1 can chopped tomatoes or tomato puree
- 250ml beef stock
- 1 teaspoon salt
- 1 teaspoon sugar
- 100g round green beans*, cut into thirds
- Pepper, to taste
- Cook pasta according to package instructions.
- Heat one tablespoon of oil in a deep frying pan or skillet on the stove over high heat, cook beef in batches for 1-2 minutes until browned. Set aside.
- Reduce heat to medium, and in the same pan add remaining oil and saute onions until they become soft. Add garlic and mushrooms and cook until fragrant and the mushrooms are cooked.
- Add paprika and plain flour to the pan, mix and cook for about a minute.
- Turn the heat to high and carefully pour canned tomato, beef stock, salt, and sugar into the pan, bring to a simmer. As it heats up it will thicken so it is important to stir regularly to make sure it stays smooth.
- Add round green beans and the cooked beef back to the pan once the sauce has thickened, simmer for another 2 minutes.
- Test taste, adding salt and pepper accordingly.
- Portion pasta into bowls and top with beef paprikash.
Tip: Beef paprikash is commonly cooked using a long and slow method with casserole cuts of beef. You can also cook it this way by not setting aside the beef and simmering on a low heat for around 3 hours on the stove or 6-8 hours on high in a slow cooker. Then add the beans in the last 10 minutes before serving.
Leftovers: Can be frozen.