Great Britain
Cooking time - 50 mins
Serves - 4
Difficulty - easy peasy
Ingredients
- 3 bacon slices, chopped
- 1 medium sweet onions, finely chopped
- 5 garlic cloves, thinly sliced
- 1½ tbsp tomato paste
- 500g/17.6oz russet potatoes, cut into chunks
- 450g/16oz smoked Spanish chorizo, cut into rounds, halved into half-moons
- 230g/8oz button mushrooms
- 4 cups chicken broth
- 2 tbsp hot smoked Spanish paprika
- ¼ tsp cayenne pepper
- Salt, to taste
- ½ cup sour cream
- 1 cup torn dill
- Black pepper, to taste
Method
- Cook the bacon in your Whatever Pan until golden brown. Transfer to a paper towel.
- Without cleaning your pan, cook the onion until translucent then add the garlic and cook until soft.
- Add the tomato paste and cook for 2 mins.
- Return the bacon to the pan then add the potatoes, chorizo, mushroom, broth, paprika and cayenne pepper. Allow it to come to a boil.
- Once boiling, reduce the heat to a bare simmer and cook for 25-30 mins. Stir occasionally.
- Remove the heat and season to your taste.
- In a small bowl, combine the sour cream 2 tbsp of water and some salt.
- Serve the stew and top with sour cream, dill and black pepper.
