Ingredients (serves 4)
- 1/2 cup plain flour
- 1kg beef chuck casserole steak, trimmed, cut into 3cm pieces
- 2 tablespoons olive oil
- 1 large brown onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon paprika
- 425g can condensed tomato soup
- 200g button mushrooms, sliced
- cooked pasta, sour cream and chopped flat-leaf parsley leaves, to serve
Method
- Preheat oven to 160°C. Place flour and salt and pepper in a shallow dish. Lightly coat steak in seasoned flour.
- Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook steak in small batches, adding more oil as required, for 2 to 3 minutes or until browned. Transfer to a 2-litre (8-cup) capacity, ovenproof casserole dish.
- Add 2 teaspoons oil, onion and garlic to pan. Cook, stirring, over medium heat for 3 to 4 minutes or until soft. Add paprika, soup and 1/2 cup water. Bring to the boil. Pour over steak. Cover dish and bake for 1 1/2 hours.
- Remove casserole from oven. Stir in mushrooms. Cover. Bake for a further 30 minutes or until steak is tender. Season with salt and pepper.
- Place pasta in shallow serving bowls. Spoon over casserole. Top with sour cream and parsley. Serve.
