3 tbsp olive oil
1 kg chuck or rump steak, roughly diced
2 onions, roughly chopped
4 cloves garlic
2 green peppers, seeded and sliced
'/z tsp salt
1 tbsp paprika (smoked or plain)
1 x 400g tin tomatoes
2 dried Spanish peppers, seeded
100ml soured cream or Greek yoghurt
Salt and freshly ground black pepper
Preheat the oven to 150C/300F/Gas
Mark 3. Soak the peppers in warm water for about 20 minutes. until they are soft and malleable.
In a large. heavy-bottomed pot or casserole dish, heat the oil and fry the steak in batches. until it is browned all over. Remove with a slotted spoon and set aside. In the remaining juices, fry the onions, garlic and green pepper with the salt. Lower the heat, cover and leave for 10 minutes, until the vegetables are slightly soft.
Return the meat to the pot, plus any juice it has produced. Add the paprika and stir in thoroughly. Then stir in the tinned
tomatoes and the dried peppers, torn into strips. Bring to a simmer, then cover and cook in the oven for about 2 hours, or until the meat is tender. Check the stew at half-hourly intervals. If it seems at all dry. add a little water, ideally from a just-boiled kettle.
Once the meat is tender, stir in the soured cream or yoghurt. season to taste and serve with rice or lots and lots of buttery mash.