700g/1½lb stewing steak
3 tbsp olive oil
2 onions, chopped
1 green (bell) pepper, seeded and chopped
2 garlic cloves, crushed
1 x 400g/14oz can tomatoes
2 tbsp tomato paste
600ml/1 pint/2½ cups beef stock
2 tbsp paprika
450g/1lb potatoes, cubed
4 tbsp chopped fresh parsley
6 tbsp soured cream
salt and ground black pepper
1 Trim any fat from the stewing steak and cut the meat into small cubes. Season with salt and pepper.
2 Heat the oil in a large pan, add the onions and green pepper and cook gently over a low heat, stirring occasionally, for 10 minutes until soft. Add the garlic and cook for 1 minute.
3 Add the steak, tomatoes, tomato paste, stock and paprika. Stir well and bring to the boil, then reduce the heat, cover the pan and simmer for 2 hours, stirring occasionally.
4 Add the potatoes and parsley and cook for 30 minutes or until the meat is tender and the vegetables are cooked.
5 Ladle the soup into six warmed bowls, swirl in a spoonful of soured cream and serve.