Paprika Beef Casserole – 12sp

We often buy beef for a change and I’m always stuck for something a bit different to do with it, so, as it was all defrosted and ready yesterday, we decided to try out one of my mam’s favourite recipes. She has made this as part of a three course meal as well as just a Sunday Lunch and it always goes down a storm so I was more than pleased when I worked out the points at only 12sp for the whole meal. You get a huge portion and it tastes amazing! It might take a while in the oven, but once its in there you can almost forget about it and come back when its ready!



Serves 2 = 12sp each (or serves 4 = 6sp each)

400g Beef, diced (I used stewing steak)

1 large onion, finely chopped

Pack of button mushrooms, halved

1 tbsp plain flour

2 tbsp tomato puree

2 tsp french mustard

1 tbsp paprika

Salt and pepper

125ml red wine

125ml beef stock (made with 1/2 beef stock cube)

50ml water

1 tbsp half fat sour cream

400g new potatoes, halved

Pack of Green Beans, trimmed


Pre heat the oven to 150c. Season your beef, spray a frying pan with one kal and add beef. Cook until just browned on both sides. Remove beef from pan and pop in casserole dish.

In frying pan add onion and mushrooms and sautee in one kal until lightly browned. Stir flour into onion mixture and once combined add tomato puree, mustard, paprika, salt and pepper, wine, stock and boiling water and bring to boil. Pour over meat in casserole dish and give a good stir.

Cover and pop in the over for between and hour and a half and an hour and forty five minutes. Stir half way through to make sure nothing sticks.

While your casserole is cooking, par boil your unpeeled new potatoes for around 8 minutes then pop in a roasting tray, spray with one kal and season with salt and pepper. Throw in a few unpeeled, crushed garlic cloves and pop in the oven with your casserole for 1 hour.

Ten minutes before everything is cooked, pop your trimmed green beans on to boil.

Once casserole is cooked, stir through your sour cream and serve all together on a nice big plate!


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18 thoughts on “Paprika Beef Casserole – 12sp

    • Laura says:

      Hi Justine, butter beans would be delish but wouldn’t need as long to cook I wouldn’t have thought. You could just add a load of veg (courgette, aubergine ect and butterbeans) and see what happens. Another option would be quorn? x

  1. Tina Bathmaker says:

    I bought some ribeye steaks before i started ww (lost 12.5lbs so far) they are in my freezer at the moment, do you think this would be ok to use for this recipe?

  2. Karen says:

    Absolutely delicious. Good portion size. Everyone enjoyed. This will become a regular. I will be trying more of your recipes. Curry next can’t wait.

  3. Margaret says:

    Made this tonight & it was amazing…I accidentally used Smoked Paprika but it was still delicious. Thanks so much Laura – your recipes are so tasty & easy to do.

  4. Elaine Palmer says:

    This was lush. I am working my way through your recipes and cannot fault any of them 😀 i actually went back and checked the recipe when I served it up as was convinced it must have served 4 and not 2! Fakeaway kfc tomorrow and duck ragout on the menu for next week x

  5. Theresa Meyer says:

    Hi Laura I made this today it was really tasty .and so simple to make. Very nice portion sizes.
    I managed to get the paste pots in Tesco yesterday.
    I printed of the recipe with no problem so will definitely make again.
    Making Chicken and Chorizo in slow. Cooker tomorrow.
    Thank you for the inspiration x

  6. Joyce says:

    Hi, I’d like to make this in the slow cooker but without the wine as the kids will be having it too, should I up the beef stock or is there something else I could substitute for the wine?

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