SERVES 4 15 ml vegetable oil 1 onion, sliced 1 carrot, sliced 1 celery stick, diced 400 g lean beef, cubed 5 ml smoked paprika 5 ml ground cumin 15 ml plain flour 1.2 L beef stock 2 potatoes, peeled and diced salt and pepper to taste TOPPING 25 ml low-fat smooth cream cheese 5 [...]
Ingredients and Method
SERVES 4
15 ml vegetable oil
1 onion, sliced
1 carrot, sliced
1 celery stick, diced
400 g lean beef, cubed
5 ml smoked paprika
5 ml ground cumin
15 ml plain flour
1.2 L beef stock
2 potatoes, peeled and diced
salt and pepper to taste
TOPPING
25 ml low-fat smooth cream cheese
5 ml paprika
15 sliced spring onions
Heat the vegetable oil in a pot over a medium heat, add the onion, carrot, celery and beef cubes, and pan fry until they have a golden colour, about 5 minutes. Sprinkle over the paprika, cumin and flour, and stir well to combine. Add the stock and simmer for 30 minutes. Add the potatoes and simmer for another 30 minutes, or until the potatoes are cooked. Season well. To serve: ladle into bowls and serve topped with a spoonful of cream cheese, sprinkled with paprika and spring onions.
Nutritional content per serving:
1 330kJ
17g Carbohydrate
30g Protein
14g Fat
2.5g Fibre
