In a medium sized pan heat up one tablespoon of olive oil and fry the onions and peppers until lightly coloured.
Pour in the stock, purée and paprika, season and bring to the boil. Cook for about 20 minutes then add the beef and cook gently for about 10 minutes.
Garnish with chopped parsley and sour cream if liked. Serve with lightly buttered pasta noodles or rice.