Recipe by James Martin
Ingredients
30 ml olive oil
700 g stewing steak, cut into chunks
30 g plain 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
30 ml tomato purée
30 ml paprika
2 large tomatoes, diced
75 ml dry white wine
300 ml beef stock, home-made or shop-bought
30 ml flat leaf parsley, chopped
black pepper
150 ml soured cream
Method
Preheat the oven to 170°C/gas 3.
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.