Beef & paprika soup with soured cream
SERVES 4
Heat 1½tsp olive oil in a large pan over a high heat. Cook 450g lean stewing steak, fat trimmed, cut into 2cm cubes, for 3 mins, until browned all over. Transfer to a plate and set aside. Reduce the heat to medium and add another 1½tsp olive oil to the pan. Cook 1 diced onion, 2 diced carrots and 2 diced celery sticks, stirring, for 5 mins until softened. Add 2 crushed garlic cloves and 1 tbsp paprika, cook for 1 min. Return beef to the pan with 750ml beef stock (1 stock cube), 400g tin chopped tomatoes and 250ml water. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 hr. Stir in 200g potatoes, cut into 2cm pieces and simmer, uncovered, for 30 mins, or until the potatoes are tender and the beef is falling apart. Stir through 100g young leaf spinach to wilt. Ladle the soup into bowls and serve topped with ½tbsp reducedfat soured cream and a sprinkling of paprika.