4 rump or medallion of steak
2 tins of tomatoes (chopped)
2 cloves garlic (crushed)
2 level tablespoons paprika
1 onion (chopped or ringed)
salt and pepper to your own taste
1/2 teaspoon sugar
1/4 pint of beef stock (one beef stock cube mixed with 1/4 pint of hot water) (buy gluten free ones if allergic to Gluten)
Place the steaks in the bottom of a caserole dish or slow cooker
add the garlic and onions to the top of themspreading evenly across the steaks
Mix the rest of the ingredients together in a jug and pour over the steaks
If in a caserole dish cool for 3 hours on 120 degrees celseus
If in slow cooker
Low - cook for up to 12 hours will be ready to eat in 8
Medium cook for upto 8 hours will be ready in 6
High cook for upto 5 hours will be ready in 5
Serve with any form of potatoe (mashed roast or even if you want chips)
Steamed or boiled green beans and any other veg of choice.