• 1/2 cup plain flour
  • 2 tablespoons sweet paprika
  • 1kg beef chuck steak, trimmed, diced
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 3 medium brown onions, halved, sliced
  • 3 rashers shortcut bacon, chopped
  • 1/4 cup red wine
  • 2 1/2 cups hot water
  • 400g button mushrooms, sliced
  • 1/2 teaspoon finely grated lemon rind
  • 2 teaspoons lemon juice
  • 1/3 cup sour cream
  • Chopped fresh flat-leaf parsley leaves and steamed SunRice White Long Grain Rice, to serve
  • Step 1 Place flour, paprika and salt and pepper in a snap-lock bag. Add steak. Toss to coat. Shake off excess. Place on a plate.
  • Step 2 Heat half the oil in a heavy-based saucepan over medium-low heat. Cook garlic, onion and bacon for 10 minutes or until onion is light golden. Transfer to a bowl. Add remaining oil. Increase heat to medium-high. Cook steak, in batches, for 3 to 4 minutes or until browned. Return garlic mixture to pan.
  • Step 3 Add red wine and hot water, adding more water to completely cover, if necessary. Stir to combine.
  • Step 4 Bring to a simmer, stirring. Reduce heat to low. Cover. Cook, stirring occasionally, for 2 hours or until beef is tender.
  • Step 5 Add mushrooms, lemon rind and lemon juice. Cook for 10 minutes or until mushrooms are tender. Remove from heat. Stir in sour cream. Top with parsley. Serve with rice.