Mellowed with ale and brimming with herbs and spices, this is a lovely, welcoming dish for any time of year.
2lb (900g) braising steak
2oz (50g) flour
2 teaspoons mustard powder
1 teaspoon salt
1 1/2 oz (40g) butter or margarine
8 oz (225g) onions, chopped
2 tablespoons tomato puree
2 tablespoons paprika
1/4 teaspoon cayenne pepper
1 teaspoon thyme
1 pint (575ml) ale
1 lb (450g) potatoes, halved or quartered, depending on size
4 oz (125g) button mushrooms
2 heaped tablespoons chopped parsley or chopped fresh dill
Wash and dry steak and cut into cubes. Coat with flour, first mixed with mustard and salt.
Heat butter or margarine in pan. Add meat and onions. Fry over medium heat until both are golden brown. Tip any left over flour mixture into pan.
Stir in puree, paprika, cayenne pepper, thyme and ale. Bring to boil, stirring. Cover again and continue to cook for a further 20 minutes.
Mix in mushrooms. Cook for another 15 to 20 minutes. Transfer to serving dish and sprinkle with parley with dill.