Cook Time 1 hour 45 minutes
2 tbsp olive oil
800g blade/chuck, cubed
1 tbsp flour
1 tsp smoked paprika
1 red capsicum, deseeded, diced
1 tsp thyme, chopped
1 handful parsley, roughly chopped
1 bay leaf
100g button mushroom, quartered
2 cloves garlic, sliced
1 brown onion, diced
1 x 420g can of Heinz Big Red Tomato Soup
550 ml beef stock
200 ml sour cream
1 packet flat egg noodles
Heat half the oil in a large, heavy based pan over a medium-high heat. Add meat and cook in batches for around five minutes or until browned. Remove and transfer to a plate.
Heat the remaining oil in pan. Add onion, garlic, capsicum and mushroom and cook for 5 minutes or until vegetables have softened slightly. Return browned meat to the pan. Sprinkle over flour and paprika, stirring well. Cook for a further 1 – 2 minutes.
Pour in stock and Heinz Big Red Tomato Soup and bring to the boil. Add bay leaf and thyme. Reduce heat and simmer, skimming the top of the pan occasionally, for 1½ hours or until meat is tender.
Season with salt and pepper and stir through chopped parsley.
Serve on a bed of egg noodles, topped with sour cream and sprinkle of paprika.