Hungarian Beef

Hungarian Beef 

Core points per recipe: 3

45ml/3 tbsp plain (all-purpose) flour  (3pts)
salt and freshly ground black pepper
1kg/2 ½ Ib lean stewing steak, cut into cubes
Fry light
2 large onions, thinly sliced
2 red or green  peppers, thinly sliced
1 garlic clove, crushed
300ml/ ½ pint/ 1¼ cups beef stock
400 g/14oz/1 large can of chopped tomatoes
45 ml/3 tbsp tomato puree (paste)
15ml/1 tbsp paprika
15 ml/1tsp grated nutmeg
60 ml/4 tbsp plain yoghurt

Season the flour with salt and pepper, then toss the meat in the flour, shaking off any excess.

Heat the oil in a large frying pan (skillet) and brown the meat lightly on all sides (you may need to do this in batches). Transfer to the slo-cooker.

Add the onions, peppers and garlic to the pan and cook for about 8 minutes stirring occasionally, without browning.

Stir in the stock, tomatoes, tomato puree, paprika and nutmeg and bring just to the boil. Transfer to the slo-cooker.

Cover and cook on LOW for 7-10 hours.

Just before serving, adjust the seasoning to taste, stir in the  yoghurt and sprinkle with parsley to garnish.