125 ml(½ cup) olive oil4onions, thinly sliced700 gmbeef shin or blade, cut into 3cm piecesFor dusting:seasoned plain flour400 gmcanned whole Italian tomatoes1garlic clove, thinly sliced2 tbspHungarian paprika1 tsp eachcaraway seeds and cayenne pepper4cloves2fresh bay leaves1.5 litres(6 cups) chicken or beef stockTo serve:sour cream, finely chopped chives and dill
Heat half the olive oil in a large saucepan over medium heat, add onion and cook until very soft and golden brown (20-25 minutes). Meanwhile, heat remaining oil in a large frying pan until hot. Dust meat in flour, shaking off excess, add meat to pan and turn occasionally until browned (6-8 minutes). Transfer meat to onions with tomato, garlic, spices and bay leaves. Season to taste, then stir occasionally, breaking up tomatoes with a wooden spoon, until fragrant (4-5 minutes), add stock, simmer over medium heat until meat is very tender (1¼-1½ hours). Season to taste, serve with a dollop of sour cream, scattered with fresh herbs.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.