500g Stewing Beef
2 tsp Smoked Paprika
1 tbsp Dijon Mustard
2 tsp Olive Oil
1 Garlic Clove (finely diced)
1 tbsp Tomato Puree
1 Bay Leaf
1 tsp Fresh Thyme (stem removed)
Salt & Pepper to taste
1 Chicken Stock
2-3 tbsp Sour Cream
Marinate the stewing beef overnight in paprika, dijon mustard, garlic, olive oil, tomato puree, a bay leaf, thyme and salt and pepper to taste
Seal the meat on the pan with mushrooms and onions and then add chicken stock (we swear by chicken stock and not beef stock).
Cover the pot and cook on a low heat for 2-3 hours for a juicy tender result.
Add the sour cream towards the end to add some flavour and a tiny bit of sugar is just perfection! For extra indulgence, we love to add a dash of double cream at the end ;)
In another pot, boil your rice until light and fluffy and serve.