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Butter - 25 g
Olive oil - 2 tbsp
Stewing steak - 900 g (cut into cubes)
Onions - 4 medium-sized (sliced)
Potatoes - 4 medium-sized (sliced)
Garlic - 2 cloves (crushed)
Bay leaf - 1 large
Paprika - 2 tbsp
Freshly ground black pepper
Tomato puree - 4 tbsp
Beef stock - 150 ml
Soured cream - 300 ml


  • Melt the butter with the olive oil in a large flameproof casserole. Add the beef and onions and fry them for 6 to 8 minutes, or until they are lightly browned.
  • Stir in the remaining ingredients and bring to the boil, stirring. 
  • Reduce the heat to very low, cover the casserole and cook for 3 hours or until the meat is very tender and the onions and potatoes have almost melted away and thickened the liquid. 
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