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Ingredients
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1/2 cup plain flour
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2 tablespoons sweet paprika
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1kg beef chuck steak, trimmed, diced
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2 tablespoons olive oil
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2 garlic cloves, crushed
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3 medium brown onions, halved, sliced
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3 rashers shortcut bacon, chopped
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1/4 cup red wine
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2 1/2 cups hot water
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400g button mushrooms, sliced
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1/2 teaspoon finely grated lemon rind
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2 teaspoons lemon juice
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1/3 cup sour cream
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Chopped fresh flat-leaf parsley leaves, to serve
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Steamed white rice, to serve
Method
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1Place flour, paprika and salt and pepper in a snap-lock bag. Add steak. Toss to coat. Shake off excess. Place on a plate.
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2Heat half the oil in a heavy-based saucepan over medium-low heat. Cook garlic, onion and bacon for 10 minutes or until onion is light golden. Transfer to a bowl. Add remaining oil. Increase heat to medium-high. Cook steak, in batches, for 3 to 4 minutes or until browned. Return garlic mixture to pan.
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3Add red wine and hot water, adding more water to completely cover, if necessary. Stir to combine.
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4Bring to a simmer, stirring. Reduce heat to low. Cover. Cook, stirring occasionally, for 2 hours or until beef is tender.
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5Add mushrooms, lemon rind and lemon juice. Cook for 10 minutes or until mushrooms are tender. Remove from heat. Stir in sour cream. Top with parsley. Serve with rice.
Source: taste.com.au
