Recipe - Hungarian Stuffed Red Bell Peppers

25 g Plain flour; (1oz)
25 g Paprika; (1oz)
5 ml Salt; (1tsp)
900 g Waitrose Aberdeen Angus
minced braising; (2lb)
; steak
30 ml Olive or sunflower oil;
(2tbsp)
450 g Onions; peeled and cut or sliced up
; (1lb)
2 Garlic cloves; peeled and
crushed
1 400 g can Waitrose peeled
tomatoes
1 142 ml pot Waitrose soured
cream
15 ml Fresh chopped parsley;
(1tbsp)

Sift the flour, paprika and salt into a large bowl and roll the minced beef
in the mixture.

Heat half the oil in a frying pan and gently fry the onions until soft, but
not brown. Add the garlic and transfer to a casserole dish.

Spoon the remaining oil into the frying pan, heat, then quickly seal the
meat. Transfer to the casserole dish.

Empty the can of tomatoes into the frying pan, stirring to incorporate all
of the meat juices, then pour over the meat.

Gently stir the meat, onions and tomatoes and bring to simmering point on
the top of the stove. Cover and cook in a preheated oven, 150ºC, 300ºF, gas
mark 2 for 2One half hours or until tender.

Serve with spoonfuls of soured cream and sprinkle with freshly chopped
parsley.

Converted by MC_Buster.

NOTES : This Hungarian beef stew, gently flavoured with paprika and
finished with swirls of soured cream, makes a tasty change from casserole.
It's traditionally served with buttered noodles, but it goes equally well
with mashed or jacket potatoes.

Converted by MM_Buster v2.0l.