Hungarian Goulash

Preparation time: 35 mins
Cooking time: 2 hours

Ingredients (for 4)
600g diced steak pieces
1 x large onion
1 x Red pepper
Tablespoon Cooking oil
1 and half pints Beef Stock
Tin tomato puree
3-4 level teaspoons paprika
2 level teaspoons caster sugar
3 level dessertspoons plain flour
70g soured cream 

Slice and finely chop the onion and red pepper. Put a dash of cooking oil into pan.
Put onion, red pepper and steak pieces into frying pan and fry over a moderate heat until the onions are golden and the meat is sealed. Pour in the stock, season with salt and bring to simmering point.
Meanwhile blend the tomato puree, paprika, sugar and flour in a small bowl or food processor until smooth. Stir in a few tablespoons of the hot stew liquid. Take the pan with the meat, onions and pepper from the heat and stir in the tomato puree mixture blending thoroughly. Return to the heat and bring back to a simmer. Cover and leave stew to cook over a gentle heat for 2 hours or until the meat is quite tender stirring occasionally. Just before serving stir in the soured cream and adjust seasoning. Can be served with noodles or boiled floury potatoes or on its own. Enjoy! ☺