675g of braising beef
2 tbsp of plain flour
1 tbsp of sunflower oil
8 shallots - halved
2 cloves of garlic - sliced
½ tsp of paprika
300ml of beef stock
1 tsp of tomato puree
4 fresh tomatoes - cut into cubes
½ tsp of fresh nutmeg - grated
1 red pepper - cubed
100g of small white mushrooms - halved
4 tbsp of sour cream
Salt and black pepper

METHOD

Place a little salt and pepper in the flour and roll the meat in the flour.

Heat the oil in a frying pan and brown the meat, before taking it out of the pan and placing it on a plate.

In the same pan, cook the onions and the garlic for about 3 minutes.

Place the meat back in the pan with the onions and add the paprika and tomato puree, mix well and cook for about 3 minutes.

Pour in the stock and mix well.

Place the mixture in the Slow Cooker.

Finally, add the fresh tomatoes, nutmeg, red pepper and mushrooms and cook for 5-7 hours.

Add the cream, just before serving.

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