Paprika recipe

Paprika is the ground bright red powder from sweet and hot dried peppers. It is much milder than cayenne pepper with a characteristic sweetness, and it is a favourite ingredient in European cookery. Hungarian or Spanish, hot or sweet, smoked or unsmoked, these clay-red powders all bring a distinct flavour to the dishes they are added to.

Beef stroganoff with sautéed potatoes


Nothing is so easy, elegant and delicious as a beef stroganoff. James Martin uses the best fillet to make his recipe the height of luxury.


For the beef stroganoff

  • 75g/3oz butter
  • 1 onion, finely sliced
  • 150g/5oz white mushrooms, finely sliced
  • 2 tbsp tomato purée
  • 1½ tsp Dijon mustard
  • ½ tsp smoked hot paprika
  • 110ml/4fl oz beef stock
  • 500g/1lb 2oz beef fillet, cut into strips
  • salt and freshly ground black pepper
  • 150ml/5fl oz brandy
  • 200ml/7fl oz soured cream
  • 2 tbsp flatleaf parsley

For the sautéed potatoes

  • 3 tbsp olive oil
  • 3 large potatoes, peeled and cubed
  • ½ onion, finely chopped

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