- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 700g stewing steak, cut into chunks
- 30g plain flour
- 1 large onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, finely chopped
- 1 green pepper, deseeded and thinly sliced
- 1 red pepper, deseeded and thinly sliced
- 2 tbsp tomato purée
- 2 tbsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 large tomatoes, diced
- 75ml dry white wine
- 300ml beef stock, home-made or shop-bought
- 2 tbsp flat-leaf parsley
- 150ml soured cream
Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle the steak with the flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.
Add in the remaining 1 tbsp oil. Add in the onion, garlic, green pepper and red pepper to the casserole dish and fry until softened, around 5-10 mins. Return the beef to the pan with the tomato purée and paprika. Cook, stirring, for 2 mins.
Add in the tomatoes, white wine and beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.
Sprinkle over the parsley and season well with salt and freshly ground pepper. Stir in the soured cream and serve.