The Lonsdale Highlands

This easy recipe for falling-apart beef in a slow-cooked, rich paprika sauce never fails to hit the spot.

Method

Brown the diced beef in hot olive oil. You are not trying to cook it through, just quickly searing it to develop hundreds of additional flavour molecules via the Myard reaction! This is easiest to do if your meat is dry to start with and you briefly sear the pieces - not too closely together - over a very high heat. Work in batches and set the browned meat aside.
Turn heat to medium and cook onion until just about translucent. Add garlic, return the beef to the pan and mix through the flour and paprika.
Add the tin of tomatoes, season with salt and pepper then bring to simmering point.
Cook for 2-3 hours in a slow cooker (or at 140 C in a casserole with a tight-fitting lid).
Add chopped pepper and cook for a further 30 mins.
To serve, sprinkle with additional paprika and chives and a generous dollop of sour cream. It is delicious with salad, rice and garlic bread - hope you enjoy it as much as we do!