Hungarian Paprikash

Ingredients:
80mL (1/3 cup) olive oil
1kg beef rump, cut into large dice
3 large onions (500g), very finely chopped
60mL (1/4 cup) white wine
500mL (2 cups) boiling water
2 cloves garlic, crushed
1 red capsicum, sliced
1 heaped tablespoon mild paprika
1/4 teaspoon cayenne pepper
220g (1 cup) long-grain rice
2 carrots, peeled and cut into chunks
1 small tomato, chopped

Method
1. Heat the olive oil in a frying pan on a medium-high heat and fry the veal until very brown. Remove from the pan and set aside. Add the onions to the pan and fry until very brown, adding more oil if necessary.
2. Return the veal to the pan and add the wine and boiling water. Add the garlic, capsicum, paprika and cayenne pepper. Bring to the boil, then reduce the heat and simmer for 30minutes.
3. Add the rice, carrots and tomato, stir to combine, then continue to simmer for a further 30 minutes, or until the veal is tender and the rice is cooked. Stir regularly and add more boiling water as required. Season to taste with salt and freshly ground black pepper.

Hint:
You can use boiling beef stock instead of just boiling water. You can also throw on a few beef bones just for the cooking to also add more flavour.