Olive oil
1 large onion cut into wedges
3 garlic cloves, crushed
1 tablespoon paprika
2 stock cubes
300ml cold water
200g tomato puree
2 tblspns tomato paste
250g sliced mushrooms
Salt and pepper
Heat the oil in a large stock pot. Add the beef and fry over a high heat until nicely browned all over, turning regularly.
Tip the onions into the pan and cook with the beef for 5 minutes until softened.
Add the crushed garlic and cook for a further minute, stirring regularly.
Sprinkle paprika over the meat and crumble the stock cube on top. Add the water, tomato puree and tomato paste and sliced mushrooms. Season with salt and pepper, stir well and bring to a simmer.
Cover and simmer on a low heat for two hours, adding water if necessary.
Serve with rice or mashed potato.
May be kept in fridge for 3 days. Suitable to freeze for a month.
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