Pork Paprikash

• 250g braising beef
• 1/2 tbsp flour (seasoned really well)
• 1/2 tbsp olive oil
• 1 small onion (halved and sliced)
• 1 garlic clove (crushed)
• 125g chestnut mushrooms (halved if large)
• 1/2 red pepper (sliced)
• 1 tbsp paprika
• 1 tsp caraway seeds
• 200g chopped tomatoes
• 150ml beef stock
• a small bunch parsley (chopped)
• basmati rice (to serve)
• soured cream (to serve)

1. 1. Heat the oven to 180C/fan 160C/gas 4. Toss the beef with the seasoned flour then brown all over in 1 tbsp oil in a large pan. Scoop out, then add the onions and cook really well until soft and browned at the edges. Add the garlic, mushrooms and pepper and cook for 5 minutes until softened. Return the beef to the pan and add the spices, tomatoes and beef stock. Put on a lid and transfer to the oven and cook for 2-2.5 hours until beef is really tender and sauce thickened.
2. 2. Stir in the parsley. Serve with rice if desired, and dollop of soured cream.
3. 314 kcalories, protein 32g, carbohydrate 13.4g, fat 15.1 g, saturated fat 5.1g, fibre 3.2g, salt 1.15g

braising beef, flour, olive oil, onion, garlic, chestnut mushrooms, red pepper, paprika, caraway seeds, tomatoes, beef, parsley, basmati rice, cream

Taken from www.epicurious.com/recipes/member/views/pork-paprikash-50072842 (may not work)