Ingredients

Steps

• Brown the steak strips in batches in a very hot frying pan with olive oil.
• Sauté the onions and peppers in butter and season with salt and pepper.
• Combine the browned steak and vegetables in a large pan.
• Add tomato purée, 200ml beef stock, and 3 tbsp paprika to the pan.
• Bring the mixture to a boil and simmer for 20 to 40 minutes.
• Serve garnished with a dollop of soured cream and fresh flatleaf parsley.