5 Tbs. oil 1 large onion, chopped 3 cloves garlic, crushed 2lb/900g chuck steak, cubed seasoned flour 2 14oz/400g tins chopped tomatoes 2 Tbs. tomato puree 2 Tbs. paprika 1 tsp. caraway seeds salt and ground black pepper 2 Tbs. white wine vinegar 2 Tbs. soured cream snipped chives
Instructions
1) Heat 2 Tbs. oil in a deep pan and fry onion and garlic over gentle heat until softened. Remove with a slotted spoon.
2) Coat the steak cubes in seasoned flour then shake off excess. Add remaining oil to pan and fry steak in batches to brown all over. Do not crowd the pan. Return all meat, onion and garlic and pour over tomatoes. Add tomato puree, paprika, caraway seeds, salt and pepper. Bring to boil, then turn down to simmer, covered for about 1 1/2 hours, or until meat is tender. Add vinegar 10 minutes before the end of cooking time. Transfer to a serving dish and drizzle over soured cream.. Sprinkle with chopped chives.
