2 onions, sliced
2 garlic cloves, roughly chopped
¼ cup Hungarian sweet paprika
400 g boneless blade/chuck steak, cut into 2 cm pieces
3 medium potatoes, peeled and cut into 3 cm pieces
2 cups low-fat liquid beef stock, blended with 1 cup boiling water
2 red/green capsicums, chopped
400 g can chopped tomatoes
200 g fettuccine, cooked and drained
½ cup extra light sour cream
- Preheat oven to 180°C. Heat a non-stick frying pan over medium-high heat and spray with oil. Cook onion until soft, add garlic and cook for a further 1 min.
- Add this to a large ovenproof casserole dish with the paprika, beef, potatoes and hot stock. Cover tightly with a lid or foil and place in oven. Cook for 45 min, then add the capsicums and canned tomatoes. Cook, uncovered, for a further 45 min, or until beef is tender.
- Season to taste and serve with the pasta and sour cream, and garnish with parsley.