Weeknight-friendly Beef Scramble with the smoked paprika we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the smoked paprika elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the smoked paprika and the rest of the smoked paprika flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped parsley and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
American Comfort
Members
A loaded take on Cauliflower Stew, built on smoked paprika and finished the way we like it....
American Comfort Our tested Smoked Aubergine Broth: diner-style, generous, and balanced with black pepper....
American Comfort
Members
This American Comfort Side leans on black pepper to do the heavy lifting. We smoke the Salmon...
American Comfort A loaded take on Chicken Thigh Dip, built on brown sugar and bourbon and finished the way we...