|Lean braising steak||2 Pound (1 Kilogram)|
|Flour||2 Ounce (1/2 Cup, 50 Gram)|
|Paprika||7 Milliliter (1/2 Tablespoon)|
|Oil||30 Milliliter (2 Tablespoon)|
|Garlic||2 Clove (10 gm), crushed / minced|
|Tomato puree||15 Milliliter (1 Tablespoon, Tomato Paste)|
|Onions||2 , sliced|
|Hot beef stock||1 Pint (Broth, 2 1/2 Cups, 575 Milliliter)|
|Canned tomatoes||7 Ounce, mashed (3/4 Cup, 200 Gram)|
|Yoghurt||60 Milliliter (4 Tablespoons)|
|Parsley||30 Milliliter, chopped (2 Tablespoon)|
Cut the meat into bite-sized cubes. Mix the flour and paprika together and toss the meat in the mixture.
Heat a browning dish on full power according to manufacturer's instructions. Pour the oil into the dish and cook on full for 1 minute. Add the beef and cook for 5 minutes on full, turning frequently to brown all sides.
Place the meat in a casserole with garlic, tomato puree (paste), onion, stock (broth), bayleaf and tomatoes. Cover and cook on full for 45 minutes until beef is tender. Leave to stand for 5 minutes.
Spoon the yoghurt over the casserole and serve garnished with parsley. The dish goes well with noodles or mashed potatoes.