This stew is for the long cold evenings, pure comfort food and with a warmth from the paprika, which heats your body. If you have vegetable leftovers in the fridge, they can be finely chopped and added to the stew.
200 G CUBED BACON
300 G BEEF STRIPS
2 GARLIC CLOVES
1 LARGE ONION
100 G BUTTON MUSHROOMS
1 RED BELL PEPPER
2 CELERY STALKS
2 TSP. PAPRIKA
1 TBSP. FLOUR
70 G TOMATO PUREE
50 G BUTTER
2 DL HEAVY CREAM 38%
SALT AND PEPPER
Peel onion and garlic, wash the mushrooms, celery stalks and bell peppers. Finely chop the garlic and cut onions, mushrooms, celery and peppers into smaller cubes.
Start by cooking bacon until it is almost crispy
Add the onions and garlic and sweat them gently with the butter, without them taking colur, in the pan.
Add the celery, mushrooms and bell pepper and cook for a few minutes before adding the meat.
When the meat is browned, add pepper and tomato puree together with the flour and stir it all together well while pouring water in a little at a time.
Let the dish simmer for 30-40 min. at medium heat.
Stir in the cream, cook for 10 min. and add salt and pepper to taste.
Serve with mashed potatoes, rice or just as a bowl full of comfort with a little cream and parsley on top.