Beef Paprika

Ingredients

·         600 g boneless sirloin steak, trimmed of the fat and cut into four pieces

·         ¼ tsp. salt

·         Ground black pepper to taste

·         2½ tbsp. paprika

·         2 tbsp. plain flour

·         1 tbsp. safflower oil

·         1 onion cut into 2.5 cm cubes

·         1 green pepper, cut into 2.5 cm squares

·         1 garlic clove, finely chopped

·         350 ml chicken stock

·         8 big mushrooms cut in halves

Preparation

1. Season the beef pieces with salt and some of the pepper. Combine 2 tablespoons of the paprika and flour on a plate. Dredge the pieces of beef in this mixture, ensuring that each one is coated evenly. Reserve the remaining flour-paprika mixture.

2. Heat 1 teaspoon of oil in a non-stick frying pan over medium-high heat. Sear the meat in the pan, then transfer it to a small bowl and set it aside.

3. Wipe the pan clean with a paper towel; heat the remaining of the oil in it. Add the onion, green pepper and garlic, and sauté them, stirring occasionally for about 5 minutes or until the onions are translucent. Add the remaining flour-paprika mixture, then whisk in the stock.

4. Add the meat and bring the stock to a simmer. Cover the pan and simmer the beef and vegetables for 1¼ hours. Stir in the mushrooms and the remaining ½ tsp. of paprika; cook the mixture, covered, for 15 minutes longer.

Serve the beef surrounded by the vegetables and covered with the sauce.

Makes 4 servings.

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