Lemon Paprika Beef
|Chuck steak||2 Pound, cut into 1 inch squares (1 Kilogram)|
|Onions||2 , sliced|
|Dry white wine||4 Fluid Ounce (125 Milliliter)|
|Water||8 Fluid Ounce (250 Milliliter)|
|Stuffed olives||6 Ounce (185 Gram)|
|Chopped fresh parsley||4 Tablespoon|
|Ground turmeric||1 Teaspoon|
|Mild paprika||1 1⁄2 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Plain yogurt||7 Ounce (Natural Variety, 220 Gram)|
|Grated lemon rind||2 Teaspoon|
1. To make marinade, combine turmeric, paprika, chilli powder, yogurt and rind in bowl. Add steak and toss to coat. Cover and refrigerate for 2-4 hours or overnight.
2. Heat oil in large saucepan. Add onions and cook over medium heat for about 5 minutes or until onions soften. Add steak and marinade and cook over high heat for about 10 minutes or until steak is well browned.
3. Stir in wine and water. Bring to the boil, cover and simmer for about 1 1/2 hours or until steak is tender. Stir in olives and parsley, cook over medium heat for 3 minutes longer. Season to taste.