Sweet Smoked Paprika Stroganoff

I have a real penchant for beef casseroles.  Especially when they have been slow cooked and they just literally melt in the mouth.  On a shopping trip yesterday I indulged in some sweet smoked paprika from Spain.  I don't think this is the paprika traditionally used in stroganoff as you're supposed to use Hungarian paprika.  But what the hell, I tried the Spanish stuff, and it tasted pretty good.

Pimenton de la Vera - Sweet smoked Paprika

Ingredients
500g stewing steak
2 onions
2 cloves garlic
400g mushrooms
1 tablespoon paprika
salt and pepper
2 tablespoons flour
500ml beef stock
2 tablespoons tomato paste
1/2 cup wine
1/2 cup light sour cream

Method
First things first, brown the diced onions and garlic in a little oil until soft and place in slow cooker.  Then brown the sliced mushrooms and add to the slow cooker.  Finally the meat.  First of all season the meat with salt and pepper.  Then sprinkle over the paprika and massage into the meat.  Finally dust the beef with flour before browning in a frying pan.  Add the meat to the slow cooker placing on top of all the vegetables.  Add the rest of the ingredients to the slow cooker and cook until tender (6 hours on high worked well for me)

Serve with rice and green beans.

The green beans I trimmed and blanched in boiling water for 3 minutes.  I then drained the beans and added a knob of butter, a squirt of fresh lemon before finally seasoning the greens with salt and pepper.

Catalan style Chicken dishes....

I think there is something so appealing about Mediterranean cooking, especially Chicken catalan style.  My favourites include Delia's Chicken Basque(http://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/chicken/chicken-basque.html) which incorporates those ingredients that make this style delicious like olives, paprika and chorizo.  Also just doing a simple chicken casserole like the one I cooked last night ticks all the boxes.  As a friend commented 'it makes your house smell so welcoming'

Recipe

Ingredients
4 large skinless chicken thighs on the bone
olive oil for browning
1 red onion
2 red peppers
1 clove garlic
50g sliced chorizo sausage
600g pototoes suitable for casseroles cut into cubes
1/2 teaspoon paprika
1 can chopped tomatoes
2 cups chicken stock
1 glass wine
2 bayleaves
2 tablespoons tomato paste
handful olives
salt and pepper

Method
Brown the chicken in a pan and set aside.

Fry the onion, garlic, chorizo and red peppers until soft. 

Add the can of tomato, tomato paste and paprika and simmer for another minute.

In a casserole place the potatoes on the bottom, cover with the soft vegetables, top with chicken, and pour over the stock and wine.

Season with salt and pepper, scatter over the olives and add the bayleaves.

I then cooked this for 2-3 hours in a 170 degree oven until the potatoes were soft.  It would also work well in a slow cooker.