is a very traditional beef that is hearty, delicious and easy on the hip pocket!
Chop the steak into 1.5cm pieces. Heat the oil in a heavy based pot and brown the meat well.
Remove from the heat. Add the garlic, capsicum and the onion to the pan and cook until tender.
Pour in the evaporated milk and add the paprika.
Dissolve the cornflour in splash of warm water and add to the mix.
Bring the mixture to the boil, and then reduce the heat to simmer.
Return the beef to the pan and add the tomato paste.
Simmer for 10 – 15 minutes on low heat or until the meat is tender.
Serve on hot buttered pasta.