750gm. (1-1/2 lb.) rump or blade beef, cubed
4 chorizo sausages, sliced on the bias
2 med. brown onions, peeled, halved and sliced
200gm.(1/2 lb.) med. mushrooms, sliced
150ml. (1/2 c.) (approx) sour cream to taste
3 fat cloves fresh garlic, finely sliced
4 tsp. hungarian sweet paprika, to taste
2 tsp. tomato paste
approx. 1 lt. (1 quart) chicken or veg. stock (to cover)
2 tsp. chopped fresh thyme or 1/2 tsp. dry
ground sea salt and black pepper.

Heat a large, heavy based pan over med-high heat. Add 2 tbsp. oil and when oil just begins to smoke add chorizo. Cook until it begins to crisp, turning occasionally. Remove and set aside.

In the same pan place beef, onions and mushrooms. Reduce heat a little and allow to stew until meat changes colour and onions are transluscent, stirring often and scraping any stuck bits and pieces from bottom. Add garlic, paprika, tomato paste, thyme and enough stock to cover. Season well. Cover and allow to simmer at very low heat for approx. 1-1/2 hours or until meat is tender. More stock may be added if needed. This stage may also be completed in the oven at 160°C (320°F) for the same amount of time.

Fifteen minutes before serving, add chorizo. Do not be tempted to add before this or the result will be too salty.

Remove from heat and stir in sour cream. Taste for seasoning and serve immediately with rice, noodles or mashed potatoes.

Serves 6.

Submitted by: chefdave