Recipe
for :
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Beef and Smoked Paprika Casserole with
Rooster Potatoes
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 This
recipe for Beef and Smoked Paprika Casserole
with Rooster Potatoes comes from Albert Bartlett (www.albert-bartlett.co.uk).
 Albert
Bartlett is Britain's leading grower and packer of potatoes.
A family business for more than fifty years, they are
fiercely committed to natural farming with minimum interference.
The whole operation represents a model of Integrated
Crop Management and several industry accreditations
have come the company's way as a result.
They not only agree planting, and agronomy with their
growers, but also irrigation, harvesting and storage.
They monitor insect activity to minimise the use of
pesticides and use advanced technology to conserve water
and lessen impact on the environment.
This is just one of a range of recipes created to take
advantage of the Rooster potato’s unique texture
and flavour.
Ingredients
for Beef and Smoked Paprika Casserole with Rooster
Potatoes
1 tbsp Olive oil
800g stewing beef, diced
1 Onion, chopped
1 garlic clove, chopped
1 tbsp smoked paprika
100ml red wine
1 x 400g tin tomatoes
1 tsp brown sugar
500ml vegetable stock
200g mushrooms, halved
3 large rooster potatoes, peeled and chopped into
chunks
Salt and black pepper
Handful of chopped parsley
How
to make Beef and Smoked Paprika Casserole with
Rooster Potatoes
- Heat
1 tbsp oil in a large casserole pan and when hot add
the beef and brown of all sides.
-
Once nicely browned remove from pan and put to one
side.
- Add
the remaining oil to the pan and sauté the
onions until soft but not coloured.
- Add
the garlic and cook for another minute.
- Return
the beef to the pan and add the smoked paprika and
red wine.
- Allow
the red wine to reduce and then add the chopped tomatoes
and sugar.
- Pour
in enough stock to cover the beef. Place a lid on
the pan and cook on a low heat for 1 ½ hours.
-
Throughout cooking check the casserole and give it
a slight stir.
- After
1 ½ hours add the mushrooms and potatoes. Return
the lid to the pan and cook for another 20 minutes.
-
Finally remove the lid and turn up the heat, allowing
the juices to reduce and thicken slightly for 10 minutes.
- Before
serving season well with salt and pepper and add a
handful of chopped parsley.
Serves 4
www.albert-bartlett.co.uk
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