each red and green pepper, deseeded and roughly chopped
1½ tsp paprika
5Tbsp.
tomato purée
500ml
(17fl oz) beef stock
250g
(9oz) long-grain rice, washed
Fresh coriander or parsley to garnish
Cream, to drizzle (optional)
Directions
Step 1
Heat the oil in a large pan over a medium heat. Meanwhile, dust the beef with the flour, making sure every bit is coated. Brown the beef in the pan (do this in batches if necessary to avoid overcrowding the pan).
Step 2
Once all the beef is browned and returned to the pan, add the onion, peppers, paprika and tomato purée and fry for 5min. Pour in the stock, bring to the boil, then cover and simmer for 1hr or until the beef is tender. Take the lid off for the final 15min of the cooking time, stirring occasionally.
Step 3
When the beef has 15min left to cook, boil the rice according to the instructions on the packet.
Step 4
Garnish the beef with the coriander or parsley and a drizzle of cream, if using. Serve with the rice.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
