1 onion, sliced thinly
1/2 red pepper, de-seeden and sliced
1/2 green pepper, de-seeden and sliced
100g mushrooms, cut into quarters
salt and black pepper
2 tbsp tomato purré
200ml beef stock
3 tbsp paprika
a handful of parsley
100ml cream fraise
1. Heat the oven to 150 C. Toss the beef in some seasoned flour, and brown in a hot pan in some olive oil. When the beef is well brown, pour the beef on a plate and set aside.
2. In the same pan, fry the onion, mushrooms and peppers in some olive oil and butter and season well with salt and pepper. Add the tomato purré, beef stock and paprika. Blend well together and bring the mixture to the boil.
3. Add the beef back into the pan with all the juices. Add the parsley and cream fraise and stir together. Cover the pan with tin foil and cook in the oven for 5 hours.