Ingredient:
2 tbsp sunflower oil
2 kg (2 lb) braising steak, trimmed and cut into 5 cm (2 in) cubes
2 large onions, sliced
1 garlic clove, crushed
1 tbsp plain flour
1 tbsp paprika, plus extra to garnish
600 ml (1 pint) beef stock
1×400 g cant tomatoes
2 tbsp tomato puree
Salt and black pepper
2 large red peppers, halved, deseeded, and cut into 2.5 cm (1 in) pieces
4 potatoes, peeled and quartered
150 ml (1/4 pint) soured cream

Method:
Heat the sunflower oil in a large flameproof casserole, and the beef in batches, and cook over a high heat until browned.

Lift out the beef with a slotted spoon. Lower the heat slightly, add the onions and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not coloured.

Add the flour and paprika and cook, stirring, for 1 minute. Pour in the stock and bring to a boil, stirring.

Return the meat to the casserole, add the tomatoes and tomato puree, and season with salt and pepper. Bring back to a boil, cover, and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 1 hour.

Add the red peppers and potatoes and continue cooking for 1 hour or until the potatoes and meat are tender.

Taste for seasoning, and serve with a tablespoonful of soured cream, sprinkled with a little paprika.