Ingredients
- 500 gm Chuck Steak
- 2 heaped tspns Paprika
- 2 tblspns Vegetable Oil
- 8 sprigs fresh Thyme
- 1 chopped Onion
- 2 Bay Leaves
- 2 Carrots, chopped coarsely
- 2 tblspns Tomato Puree
- 2 cloves Garlic, chopped
- 300 gr chopped Potatoes
- 1 tbsp Cumin Seed
- 2 sticks sliced Celery
- 1.5 L Beef Stock
- 1 cup Sour Cream
Instructions
- Brown meat in batches - remove. Add onion and carrot, cook for 5 minutes. Add garlic and cumin seed and cook for 2 minutes return meat to pan, add paprika, toss for 3 minutes to coat beef. Add stock, bay leaves, thyme and tomato paste. Bring to boil, reduce heat and simmer for 1 hour - till meat is tender. Add more stock if required. Add potatoes and celery and cook for 15 minutes. Cook lightly, add sour cream, season to taste. Garnish and serve.