or other casserole steak cut into bite size pieces
use normal paprika if you don’t have the smoked variety.
2 x 400g cans
use stock cubes
and extra to serve
Add plain flour & steak to a large bowl and coat steak with flour. Season with salt & pepper.
In a large frying pan over medium heat, add steak and cook until lightly browned. Cook in batches if required. Remove from pan and set aside.
Add onion to pan and cook until softened. About 3-4 minutes.
Add garlic and tomato puree and stir to mix through.
Add beef back to pan and stir to mix through.
Sprinkle beef with paprika, salt and pepper and stir to mix through.
Add diced tomatoes, beef stock and honey and stir to mix through. Bring to simmer.
Once simmering, pour contents into a slow cooker and cook on high setting for 3 hours 30 minutes.
After the 3 1/2 hours, add capsicum to the slow cooker and stir to mix through. Cook for a further 30 minutes.
About 15 minutes before the slow cooking is complete, cook the penne pasta per packet instructions.
Once the slow cooking is complete, add sour cream and stir to mix through.
Serve with penne pasta and top with some extra sour cream and garnish with parsley leaves.