Mix the flour, paprika, cayenne pepper, salt and pepper in a bowl, add the meat, tossing until nicely coated. Heat a large pan until hot; add the oil then the meat and fry for 3-4 minutes turning so meat browns on both sides.
Add the onions and fry for 2 minutes on a medium heat stirring from time to time to stop it sticking. Next, add mushrooms and the red wine, scraping the bottom of the pan with the wooden spoon, bring to the boil.
Pour in stock and add the tomato puree, bring to the boil and cover the pan with a lid. Reduce to a simmer and simmer covered for 50 minutes.
Serve with creamy mash potatoes and sugar snap peas
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