Beef With Paprika

This beef with paprika recipe could just as easily be called stroganoff, or even bourguignon. But the truth is I've simplified it so much that it's probably not a good idea to claim it as either of those classic dishes.

Rather than use a cheaper cut of beef, I've settled for rump or round steak, which reduces the cooking time as well as the amount of fat and gristle that needs to be removed. Try these ingredients for four people:

Ingredients are shown in metric and US equivalents. Use one set only

Method

Set the oven to 150°C, 375°F. Slice the onion. Cut the mushrooms into quarters. Trim the beef and cut into bite-sized chunks. Put the paprika and cumin in a food safe plastic bag, add the beef and toss to coat.

Heat the oil to smoking in a large skillet and stir fry the beef until well browned. The cooked paprika will give it a slightly burned appearance. Set the beef aside and add the onion slices to the same pan. Sauté until soft.

Put the beef, onions, quartered mushrooms and wine in a casserole dish with one teaspoon of salt. Bake in the oven for 1½-2 hours. Finish by stirring in the sour cream and returning to the heat for a further 10 minutes. Stir before serving with rice or cous cous.

You can further thicken the sauce if you wish by adding a little cornflour mixed with wine when you add the cream.

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