Paprika Beef Casserole

1kg chuck steak, cubed
oil
2 medium onions
200ml red wine
1 tablespoon paprika
1 teaspoon dill seeds
2 cloves garlic, crushed
1 green pepper cut into strips
100g small mushrooms, quartered
2 tablespoons light sour cream

Heat a little oil in a large frying pan and brown the meat on all sides. You will need to do the meat in several batches, reheating the pan between each batch. Place the meat in a large casserole. Add a little more oil to the pan and saute the sliced onions for a few minutes then add to the casserole and pour the wine into the pan, scraping off and amalgamating any pan residue. Add to the meat and then pour in just enough water to almost cover the meat. Stir in the dill seeds, paprika and the garlic.

Cover and cook for 90 minutes at 170C or until the meat is tender. Add the pepper and mushrooms and cook a further 10 minutes, adjusting the seasoning as required. Thicken with a little flour and water and stir in a couple of tablespoons of light sour cream before serving.

Serve with potatoes baked or boiled in their jackets and some lightly cooked cabbage pepped up with a little grated fresh ginger.