Tender beef with a flavourful kick from central Europe. Perfect for a cool evening or hearty filling meal. Serve with rice, noodles, good quality bread (for sauce dunking) or a home made creamy mash for a winning combination.
AuthorHungry PandaCategoryMeatCuisineWesternDifficultyIntermediateSeason the steak well with salt and black pepper. Heat the oil in the rice cooker bowl using the SLOW COOK or similar function. Add the steak and sallow fry until nicely browned all over, turning regularly.
Add the onions and cook with the beef for around 5-8 minutes. Add the crushed garlic and cook for another minute.
Sprinkle the paprikas over the meat and crumble the beef stock cube on top. Add the water (bit by bit to get to the consistency you like), tomatoes, tomato purée and bay leaves. Season with salt and pepper, stir well and allow it to simmer.
Using only the SLOW COOK function on your rice cooker set the time for 2 hours, close the lid and press START. Adjust this timing to your taste.
Cut each pepper into big chunks and add to the cooker bowl and cook for a further 10 minutes.
Serve next to creamy mash or white rice.
Ingredients
Serve alongside vinegary pickles or a cabbage salad to balance the savoury
flavours. Don’t skip the meat browning as it adds flavour. Do use whole garlic bulb for traditional flavour and don’t forget to toast the rice for a roasted taste.