|Onions||8 Ounce, peeled and diced|
|Carrots||8 Ounce, scrubbed and diced|
|Canned tomatoes||14 Ounce|
|Tomato puree||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Potato||1 , peeled and diced|
|Onions||8 Small, peeled|
|Soured cream||1 Tablespoon|
|Finely chopped parsley||1 Tablespoon (For Garnish)|
Heat the oil in a frying pan over a fairly high heat and fry the meat until brown on all sides.
Reduce the heat, sprinkle with paprika and flour, turn the meat over to absorb the flour.
After about 2-3 minutes pour the stock into the frying pan and stir gently.
Pour into a casserole with the meat and meat particles.
Rinse the pan, melt the butter and sweat the onions and carrots gently over a low heat.
Add herbs, tomatoes, puree, lemon juice and seasoning.
The potato can be made into balls or diced at this stage and added to the tomato mixture.
Pour tomato mixture over the meat, cover casserole and cook in the oven for 1 hour.
Remove casserole, add small onions and return for a further 45 minutes.
Before serving remove bay leaf, taste and adjust the seasoning, stir in soured cream and sprinkle with parsley.