Austrian Goulash

3 tbsp sunflower oil
1kg braising steak or casserole stewing beef
cut into cubes
2 large onions sliced
2 garlic cloves crushed
2 tbsp paprika
3 tbsp tomato puree
2 tbsp wine vinegar (red or white)
1 tsp mixed herbs
400g can tomatoes or 500ml passata
350ml beef stock, fresh or use a cube
2 large red peppers, cut into rings
142ml carton soured cream

Preheat the oven to 160 degrees C. Heat 2 tbsp of the oil in a large flameproof casserole until very hot. Brown the meat in batches, then set aside.

Add the remaining oil, onions and garlic. Cook on a low heat for 10 minutes, sirring occasionally. Add the meat and juices and blend in the paprika, tomato puree, vinegar and herbs.
Pour in the tomatoes and break up if necessary. Add the stock, season and bring to the boil. Stir, cover and put in the oven for 2 1/2 hours. Halfway through, add the red peppers and stir.
Serve with big dollops of sour cream.