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Slow Cooker Creamy Paprika Beef
This is the kind of meal that tastes like it came straight from a restaurant kitchen… but it’s made right in your slow cooker. Proper comfort food.
SERVES
4
CALORIES
491
COOKING TIME
4 hours
DIFFICULTY
simple
What is creamy paprika beef?
Creamy paprika beef is a comforting beef recipe made with tender beef cooked in a paprika-flavoured sauce. The addition of cream creates a rich and smooth sauce that pairs well with rice, potatoes or pasta.
Do I need to brown the beef mince before adding to the slow cooker?
Yes, it’s best to brown the beef mince before adding it to the slow cooker. Browning the mince in a pan first helps develop flavour and improves the texture of the finished dish. It also allows you to drain off excess fat, which prevents the slow cooker meal from becoming greasy. Once browned, you can add the mince to the slow cooker along with the rest of the ingredients and let it cook slowly. While it is possible to add raw mince directly to the slow cooker, browning it first usually gives better flavour and results.
What does paprika add to beef recipes?
Paprika adds a mild smoky flavour and a rich colour to the dish. It pairs especially well with slow-cooked beef and creamy sauces.
What can you serve with creamy paprika beef?
Creamy paprika beef is delicious served with rice, mashed potatoes, pasta or crusty bread to soak up the sauce.
Is creamy paprika beef good for a midweek meal?
Yes, it’s a great midweek meal because the slow cooker does most of the work. You can prepare it earlier in the day and have dinner ready in the evening.
Can you make creamy paprika beef ahead of time?
Yes, this recipe reheats well and can be made ahead. The flavours often improve the next day.
How do you store slow cooker paprika beef?
Store leftovers in an airtight container in the fridge for up to three days and reheat thoroughly before serving.
Can you freeze creamy paprika beef?
Yes, the beef and sauce freeze well. Allow it to cool, then store in a freezer-safe container for up to three months.
Method
Step 1
Brown the minced beef in a pan, then transfer it to the slow cooker.
Step 2
Add the onion, garlic, Dijon mustard (if using), oregano, smoked paprika, tomato purée, chopped tomatoes and beef stock. Season with salt and pepper and give everything a good stir.
Step 3
Cook on HIGH for 3-4 hours or LOW for 7-8 hours.
Step 4
Once cooked, stir through the mascarpone until the sauce becomes rich and creamy. Add freshly cooked pasta and toss everything together so the pasta is well coated.
Step 5
Serve topped with parmesan shavings and fresh basil.
Ingredients
500g pasta (I used rigatoni)
1 onion, diced
500g minced beef
3–4 garlic cloves, minced
½ tsp Dijon mustard (optional)
1 tsp oregano
1 tbsp smoked paprika
1 tbsp tomato purée (or red pesto works great too)
1 x 400g tin chopped tomatoes
125ml beef stock
2 tbsp mascarpone
Salt & pepper
To serve:
40g parmesan, grated (optional)
Handful of fresh basil
