It feels like I’m cheating putting this recipe up. It is so brilliantly, wonderfully easy — a real case of half-heartedly chucking things in a pan, waiting for a while and then falling face-first into a bowl of deliciousness.
Anyway, the paprika in this makes it warming without being spicy. If you like, feel free to throw in some chilli as well. This is designed to be eaten when the curtains are drawn against the cold outside, so anything you can do to make it hotter is an advantage. Serve with warm, crusty bread to dip. Garlic bread, if you can. Oof, that sounds good. Anyone else hungry?
To serve four, you will need:
- 1 large red onion, diced
- 2 garlic cloves, diced
- 500g extra lean mince
- 2 courgettes, diced
- 1 butternut squash, peeled and diced
- Smoked paprika
- 2 cans of tomatoes
- A beef stock cube
- In a large, deep pan gently fry the red onion and garlic in a little oil until the onion is translucent. Tip in the beef, whack up the heat and cook until it’s browned all over
- Add the diced vegetables and a heaped tablespoon of paprika. Fry for a couple of minutes, coating everything nicely in the paprika
- Tip in the cans of tomatoes. Fill one can with warm water, swirl, tip it into the other one, swirl, then pour into the pan. Crumble over the beef stock cube. Taste – you shouldn’t need any salt or pepper, but add it if you do
- Bring to the boil, then reduce the heat slightly. Let it simmer and thicken for at least 15 minutes