A very filling dish when served with mashed or boiled potatoes and vegetables.
2 level tablespoons plain flour
3 level tablespoons paprika
1 level teaspoon salt
1/2 level teaspoon black pepper
900g diced stewing or braising steak
1 onion, finely chopped
8 rashers rindless, smoked back bacon
2 tablespoons olive oil
2 level teaspoons mixed dried herbs
400g tin chopped tomatoes
flat leaf parsley to garnish
Preheat the oven to 170 C / Gas 3.
Put the flour, paprika, salt and pepper into a large food bag. Add 900g diced steak, twist top of bag and shake to coat the meat.
Cut the bacon into small pieces. Heat the oil in a large frying pan, add onion and bacon and fry for about 5 minutes, stirring occasionally.
Add the beef, separating the pieces as you add them to the pan. Stir continuously over a high heat for about 2 minutes until browned to seal the meat.
Add the mixed herbs, chopped tomatoes and water, stir well and bring to the boil.
Transfer to a casserole dish and cook in a preheated oven at 170 C / Gas 3 for 1 1/2 - 2 hours or until tender, stirring half way through cooking time.
Serve garnished with flat leaf parsley.