- 2 tbsp Olive oil
- 1.5 pound stewing steak, cut into chunks
- ¼ cup all purpose flour
- 1 large Onion, thinly sliced
- 2 clove Garlic, finely chopped
- 1 green pepper, deseeded and thinly sliced
- 1 red pepper, deseeded and thinly sliced
- 2 tbsp tomato puree
- 2 tbsp paprika
- 2 large tomatoes, diced
- 1/3 cup dry white wine
- 1 ¼ beef stock, home-made or shop-bought
- 2 tbsp flat leaf Parsley, chopped
- black pepper
- 2/3 cup soured cream
Preheat the oven to 340 degrees.
Heat 1 tablespoon of olive oil in a
casserole dish or heavy-based saucepan.
Sprinkle the steak with the flour and
brown well, in batches, in the hot casserole dish. Set the browned meat aside.
Add in the remaining olive oil. Add in
the onion, garlic, green pepper and red pepper to the casserole dish and fry
until softened, around 5 minutes.
Return the beef to the pan with the
tomato puree and paprika. Cook, stirring, for 2 minutes.
Add in the tomatoes, white wine and
beef stock. Cover and bake in the oven for 1 hour 30 minutes. Alternatively,
cover and cook it on the hob on a gentle heat for about an hour, removing the
lid after 45 minutes.
Sprinkle over the parsley and season
well with salt and freshly ground pepper. Stir in the soured cream and serve.
