1 Preheat oven to 160°C. Toss the steak in flour to coat.
2 Put a large frying pan (or flame-proof casserole dish) over a high heat and add the butter. Cook steak for 2 minutes until browned, stirring occasionally.
3 Add onion, mushroom and garlic and cook for 5 minutes, stirring occasionally. Season with salt and pepper.
4 Add cognac, chicken stock and sour cream, bring to the boil over a high heat, then transfer to a lidded ovenproof dish and put in the oven. Bake for 2 hours.
5 Fold in parsley and serve on a bed of rice sprinkled with Hungarian sweet paprika.
Copyright © 2013 Yahoo!7
All rights reserved.