Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Photo of Slow cooked beef and paprika soup with sour cream by WW

Slow cooked beef and paprika soup with sour cream

8
Points®
Total Time
1 hr 55 min
Prep
15 min
Cook
1 hr 40 min
Serves
4
Difficulty
Moderate
Healthy, hearty and delicious, this beef and paprika soup is the ultimate go-to soup. It is full of warmth and vegies and when topped with sour cream a delicious soft, smooth texture is created.

Ingredients

Olive oil

1 tbs

Beef, blade steak, raw

360 g, (Buy 450g), fat trimmed, cut into 2cm cubes

Brown onion

1 medium, cut into 2cm pieces

Carrot(s)

2 medium, cut into 2cm pieces

Celery

2 stick(s), cut into 2cm pieces

Garlic

2 clove(s), crushed

Ground paprika

1 tbs, sweet, plus extra to serve

Salt-reduced liquid beef stock

3 cup(s), (750ml)

Canned diced tomatoes

400 g

Sebago potato

2 medium, peeled, cut into 2cm pieces

Baby spinach

100 g

Extra light sour cream

2 tbs

Instructions

  1. Heat half the oil in a large saucepan on high. Cook beef, turning, for 3 minutes or until browned. Transfer to a plate.
  2. Heat remaining oil in the same pan on medium. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add garlic and paprika and cook, stirring, for 1 minute or until fragrant.
  3. Return beef to pan with stock, tomatoes and 1 cup (250ml) water. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Add potato and simmer, uncovered, for 30 minutes or until potato and beef are tender. Stir through spinach leaves until just wilted.
  4. Spoon sour cream onto soup and sprinkle with paprika.

Notes

SERVING SUGGESTION: 1 (30g) seeded bread roll per person. TIP: You can replace the blade steak with chuck steak.

You might like

You might like