This rich tomatoey beef stew is lovely with rice or mashed potatoes. Slow cooking keeps the meat tender and means you can leave it to bubble merrily away.
Pre-heat the oven to 160c.
Heat a heavy-based saucepan with a little olive oil. Sprinkle the steak with the flour and brown well, in batches, in the hot pan. Set the sealed meat aside.
Saute the onion, garlic and peppers in the same pan in a little more oil. Return the beef to the pan with the tomato puree and paprika. Cook for about 2 minutes. Add the tomatoes, white wine and stock. Cook with a lid on in the oven for 1 ½ hours.
Alternatively, cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes. Add the chopped parsley and season well with salt and pepper. Stir in the soured cream and serve.
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