- Serves 6
- Preparation Time 15MINS
- Cook Time 20MINS
cup plain flour
2 tbs sweet paprika
1kg beef chuck steak, trimmed, diced
2 tbs olive oil
2 cloves garlic, crushed
3 medium brown onions, halved, sliced
3 rashers bacon, diced
cup red wine
1L (4 cups) Campbells Real Stock – Beef
350g potatoes, peeled, cut into 2cm dice
400g button mushrooms, sliced
tsp finely grated lemon rind
2 tsp lemon juice
1/3 cup sour cream
cup freshly chopped flat leaf parsley
STEP 1 Place flour, paprika and salt and pepper in a snap- lock bag. Add meat. Toss to coat. Shake off excess. Place on a plate.
STEP 2 Heat half the oil in a heavy- based saucepan over medium- low heat. Cook garlic, onion and bacon for 10 minutes or until onion is light golden. Transfer to a bowl. Add remaining oil. Increase heat to medium- high. Cook meat in batches, for 3-4 minutes or until browned. Return onion mixture to pan.
STEP 3 Add red wine and Campbells Real Stock, stir to combine.
STEP 4 Bring to a simmer, stirring. Reduce heat to low. Cover. Cook stirring occasionally for 1 hour.
STEP 5 Add potatoes and continue cooking for 1 hour or until potatoes and meat are tender.
STEP 6 Add mushrooms, lemon rind and lemon juice. Cook uncovered for 10 minutes or until mushrooms are tender.
STEP 7 Remove from heat. Stir in sour cream and parsley.
STEP 8 Serve with rice or pasta.