ingredients
serves 6
2 1/4 pound stewing steak
2 tbsp All purpose flour
salt and pepper
3 tbsp oil
1 1/2 pound onions, peeled and chopped
1/2 pound pancetta cubes or bacon lardons
2 garlic cloves, peeled and crushed
4 tbsp paprika
2 tsp dried mixed herbs
14 ounce can peeled plum tomatoes
1/2 pint beef stock
1/4 pint soured cream
chopped parsley, to garnish
method
1. Cut the beef into 1 1/4 inch cubes. Season the flour with salt and pepper and toss the beef cubes in it to coat.
2. Heat 1 tbsp oil in a deep flameproof casserole. Add the onions and fry gently for 5 - 7 minutes until starting to soften and turn golden; remove. Add the pancetta to the casserole and fry over a high heat until crispy; remove. Heat the remaining oil in the casserole and quickly fry the meat in small batches until browned on all sides.
3. Return the onions and pancetta to the casserole. Stir in the garlic and paprika, and cook, stirring, for 1 minute.
4. Add the herbs, tomatoes and stock. Bring to a simmer, cover tightly and cook in the oven at 170°C (150°C fan oven) for 1 1/2 - 2 hours or until tender. Check after 1 hour, adding a little extra liquid if necessary.
5. Check the seasoning, then stir in the soured cream. Garnish with parsley and serve with noodles.
