1 tablespoon (15 ml) butter

1 tablespoon (15 ml) oil

1 1/4 lb (600g) stewing beef cubes

Salt and pepper

3 oz (90 g) sliced pork flank (salt pork), chopped

1 medium onion, chopped

4 teaspoons (20 ml) paprika

1 red pepper, chopped

2 cloves garlic, finely chopped

1 can 19 oz (540 ml) diced tomatoes

3 cups (750 ml) beef broth

1 1/2 cups (375 ml) potato cubes

4 carrots, cubed

4 parsnips, cubed

Sour cream, for garnish

In a saucepan, heat the butter and oil. Brown the beef cubes over high heat. Season with salt and pepper. Set aside.

In the same pan, sauté the bacon, onion and paprika for about 3 minutes. Add the pepper, garlic, tomatoes and broth. Bring to a boil, reduce the heat, cover and simmer gently for about 2 hours or until the meat is tender.

Add the vegetables and cook until the vegetables are tender, about thirty minutes. Adjust the seasoning.

If desired, garnish with a little sour cream.

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