|Butter||2 Ounce (50 g)|
|Lean tender beef||1 1⁄2 Pound (675 g)|
|Onions||2 Large, sliced into rings|
|Paprika||15 Milliliter (1 tablespoon)|
|Tomatoes||1 Pound, skinned and chopped (1/2 kg)|
|Beef stock||2 Fluid Ounce (50 ml)|
|Sour cream||5 Fluid Ounce (150 ml)|
|Chopped fresh parsley||1 Tablespoon|
Melt the butter in a saucepan.
Add the meat and fry for 5 to 8 minutes, or until it is evenly browned.
Stir in the onions, salt and pepper to taste and paprika.
Add the tomatoes and stock, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender.
If necessary, add a little liquid during cooking.
Top with sour cream and parsley.