Paprika Steak with Peppers & Soured Cream

Pat the steaks dry and season with salt, black pepper and paprika. Heat the olive oil in a large frying pan and sear the steaks in batches until browned; transfer to a plate.

Melt the butter in the same pan. Add the onion and peppers and cook for 6–8 minutes until softened and lightly coloured.

Stir in the tomato paste and remaining paprika, then pour in the beef stock. Return the steaks and any resting juices to the pan, cover loosely and simmer for 15–20 minutes until the sauce is glossy and the steaks are cooked to your liking.

Remove from the heat and spoon over the soured cream. Scatter with parsley and serve with bread, rice or mashed potatoes.