Preparation Time: 25 minues
Cooking Time: a lazy 2 hours
Serves: 6
1tsp caraway seeds
1tbsp flour
2tbsp olive oil
1 large onion, sliced
1tbsp sweet smoked paprika
1⁄2tbsp hot smoked paprika
410g tin tomatoes
150ml beef stock 800g organic braising steak, cubed
15g dried porcini mushrooms
1 red pepper, sliced
1 yellow pepper, sliced
3tbsp chopped parsley, to garnish
150ml tub sour cream, to serve
1)Heat the oven to Mark 2/160°C. Heat a non-stick frying pan and toast the caraway seeds. Remove from the pan and set aside.
2)Dust the beef in the flour. Heat 1tbsp oil in the pan and brown the meat on all sides. Remove from the pan. Wipe the pan and heat 1tbsp of oil. Gently cook the onion over a low heat for about 10 mins until soft. Add both paprikas and cook for a couple of mins.
3)Meanwhile, put the mushrooms into a small bowl, pour over 100ml hot water and leave to soak for 15 mins.
4)Add the beef, onions, caraway seeds, tomatoes, stock, peppers and mushrooms to a casserole with a lid and season. Bring to the boil, cover and simmer in the oven for 1.30⁄2 hrs until the meat is tender. Garnish with parsley and serve with sour cream and extra paprika.
