- Beef, venison or lamb (I often make this with lamb, which is not traditional but works fine as long as you trim off the fat – the taste comes through in an odd way if you don’t).
- onions – cut into half-rings
- sunflower oil
- red wine
- mushrooms – halved or quartered – or you can slice if you like
- tomato puree
- paprika – lots
- cream (single, or double if that is what you happen to have)
Cut the meat into small strips – this is more traditional than chunks for this dish.
Brown the onions and garlic in the oil in a frying pan. The onions need to go nice and brown. Put them into a casserole dish when they are done. Then brown the meat – in several batches if you are doing a lot, it needs to fry and if you do a lot at once too much juice will come out into the pan so it will be more like boiling. Put them in the casserole dish when they are done and then add everything else except the cream. The mushrooms don’t need to be fried. Add some water – just enough to cover the meat.
Cook in a medium oven (160 C fan) for about an hour. Check occasionally and see if it needs more water, but remember that you will be adding cream later.
When it’s done, take it out and mix in some cream – how much depends on your taste but maybe roughly the same volume as the amount of onions you used.
We really need to do some quantities for this recipe…