Ingredients:
- 800g diced braising steak
-1 large onion, peeled chopped
-1 large green pepper, halved and de seeded
-1 clove garlic, peeled and crushed
-1 tbsp plain flour
-1 dsp hot paprika
- 1 dsp La Chinata or El Avion sweet smoked paprika, plus a little extra for sprinkling
- 2 300g jars Heinz tomato frito
- 150ml red wine
- 150ml soured cream
Method:
Preheat the oven to 140°C. Put the onion, pepper, in a mixing bowl with the crushed garlic.
Then add the cubes of meat, the flour, both types of paprika and some seasoning and mix together. then tip the whole lot into a medium flame-proof casserole. Next, mix the tomato frito with the wine, then pour that over the rest of the ingredients, give it all a good stir and bring it up to a gentle simmer on top of the stove.
Cover with a tight lid, then pop it into the oven and leave to cook for three hours. To serve, add the soured cream - but don't mix it in, and chuck on a little more smoked paprika to taste. We like this served with rice, but potato works well with this to.
