Croatian stroganoff w sour cream, paprika and rosemary

Ingredients

1kg cross cut blade steak, dusted in flour and salt, and chopped into halves

2 medium onions, finely diced

1 stalk celery, finely diced

1 carrot, finely diced

8 inch stalk of rosemary, finely chopped

1 tablespoon Spanish paprika (smoked)

6 cloves garlic, crushed

1 cup red wine

500ml beef stock

300gms sour cream

1 tablespoon Dijon

Method

1. Brown meat very well and set aside.

2. Put mirepoix (onion, celery and carrot) into the pot and sweat for 10-12 minutes on low heat, adding salt and pepper along the way, scraping any stuck bits from bottom.

3. Add rosemary, garlic and paprika and cook for another 2-3 minutes.

4. Add back the meat, cover in mixture, and add the beef stock.

5. Once slowing simmering on stovetop, add to over at 135 degrees for 3 hours.

6. After 2-3 hours, add mushrooms and put back in oven with lid slightly ajar to evaporate some moisture.

7. After 1 hour, take out of oven and put on stovetop if still to much liquid, only very slowly simmer however.

8. Once the right consistency has been reached (max 30 minutes) add sour cream and Dijon.

Notes:

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